Cucumber Onion Mustard Pickles

• 6 lbs cucumbers
• 1 lb onion
• 1/2 cup picking salt
• 1 1/4 cups brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 teaspoon crushed red pepper flakes
• 3 cups cider vinegar
• 1 cup water
• 1/4 cup Dijon mustard

1. Thinly slice the cucumbers. Peel and thinly slice the onions.
2. In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
3. In a large saucepan, combine the sugar, cornstarch, turmeric, ginger and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions.
4. Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on.
5. Process in a boiling water bath canner for 15 minutes.

cucumbers, onion, picking salt, brown sugar, cornstarch, turmeric, ground ginger, red pepper, cider vinegar, water, mustard

Taken from www.food.com/recipe/cucumber-onion-mustard-pickles-58388 (may not work)