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Ingredients

8 large cucumbers, sliced 4 cups sliced onion 2 tablespoons pickling salt 2 cups white sugar 2 tablespoons all-purpose flour 2 cups white vinegar 1 tablespoon ground dried turmeric 1 tablespoon dry mustard powder ½ teaspoon celery seed 2 quarts cold water, or as needed

Nutrition Info

138.3 calories carbohydrate: 33.9 g cholesterol: : - fat: 0.5 g fiber: 1.3 g protein: 1.5 g saturatedFat: 0.1 g servingSize: - sodium: 879.9 mg sugar: 28.6 g transFat: : - unsaturatedFat: : -

Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

4 - 1 quart jars

An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.