6 large cucumbers deseeded and chopped
¼ cup of salt
1qt chopped onions
1 pt white vinegar
1 tsp mustard seed
¼ cup of chopped red pepper
2 cups sugar
3 Tbsp flour
1 Tbsp dry mustard
2 tsp celery seed
2 tsp turmeric
Place cucumbers and chopped onions into glass dish and sprinkle with salt.
Place heavy plate on top and let sit overnight.
Next morning drain liquid from cucumber and onion mixture and rinse off salt.
Mix the sauce first over low heat.
Place in large pot and add remaining ingredients.
Cook over low heat for 45 minutes to one hour while stirring often.
Bottle in hot sterilized jars leaving headspace.
Process in hot water bath canner for 10 minutes.
Makes about 2.5 L