Lady Ashburnham Pickles

• 16 cucumbers (peeled, seeded and chopped)
• 1/4 cup canning salt
• 1 quart onion, chopped
• 2 red peppers, chopped
• 2 green peppers, chopped
• 1 pint vinegar
• 4 cups sugar
• 1/2 cup flour or 1/2 cup therma-gel cornstarch
• 1 tablespoon dry mustard
• 1 tablespoon turmeric
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seed

1. Sprinkle salt on chopped cucumbers, mix well and let set for several hours.
2. Drain, wash and drain well.
3. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices.
4. Whisk well.
5. Add cucumbers, onions and peppers.
6. Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer. The vegetables need to be heated through.
7. Pack in hot sterilized jars.
8. Seal with hot sterilized lids.
9. Put in a hot water bath for 10 minutes.

cucumbers, canning salt, onion, red peppers, green peppers, vinegar, sugar, flour, mustard, turmeric, mustard seeds, celery

Taken from www.food.com/recipe/lady-ashburnham-pickles-464140 (may not work)