Mustard Pickles

• 7 qt. cucumbers, diced
• 1 c. salt
• 9 onions, diced
• 5 qt. water
• 3 pt. vinegar
• 1 Tbsp. turmeric powder
• 3 c. sugar
• 1 Tbsp. celery seed

1. For 2 gallons of cucumbers, make brine of 2 cups salt to one gallon of water.
2. Let stand 1 week.
3. Skim each day if needed. Drain and cut in chunks.
4. For 3 days make a boiling hot solution of 1 quart water and 1 tablespoon powdered alum.
5. Pour off 3 mornings. Make a fresh solution each day.
6. Drain the fourth day.
7. Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling.
8. Pour over pickles.
9. Drain, heat and pour back over pickles 3 mornings.
10. Drain and save solution.
11. Add 2 cups sugar.
12. Heat and pour over pickles.
13. Drain the sixth morning.
14. Add 1 cup sugar.
15. Heat and pour over pickles packed in sterilized jars. Seal while hot.

cucumbers, salt, onions, water, vinegar, turmeric powder, sugar, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=325485 (may not work)