Cucumber Chips

• 1/2 c. salt
• 24 thin cucumbers (4 to 5 inches long), cut into 1/8 inch slices
• 1 Tbsp. turmeric
• 3 c. vinegar
• 1 qt. water
• 2 c. sugar
• 1 qt. vinegar
• 1 c. water
• 1 Tbsp. mustard seed
• 1 tsp. whole cloves
• 1 piece ginger root
• 2 sticks cinnamon
• 2 c. light brown sugar
• 1 tsp. powdered alum

1. Sprinkle salt over cucumber slices; mix thoroughly.
2. Let stand 3 hours.
3. Drain thoroughly.
4. Combine turmeric, 3 cups vinegar and 1 quart water.
5. Bring to boiling and pour over cucumbers.
6. Let stand until cold.
7. Drain.
8. Taste cucumbers.
9. If too salty, rinse thoroughly and drain.
10. Add white sugar to 1 quart vinegar and 1 cup water.
11. Tie spices in cheesecloth bag.
12. Add to vinegar mixture and simmer 15 minutes.
13. Pour over cucumbers.
14. Let stand 12 to 24 hours in a cool place.

salt, thin cucumbers, turmeric, vinegar, water, sugar, vinegar, water, whole cloves, ginger root, cinnamon, light brown sugar, powdered alum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320020 (may not work)