Mustard Pickles

• 8 large cucumbers, sliced
• 4 cups sliced onion
• 2 tablespoons pickling salt
• 2 cups white sugar
• 2 tablespoons all-purpose flour
• 2 cups white vinegar
• 1 tablespoon ground dried turmeric
• 1 tablespoon dry mustard powder
• 1/2 teaspoon celery seed
• 2 quarts cold water, or as needed

1. Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
2. Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
3. In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
4. Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

cucumbers, onion, pickling salt, white sugar, flour, white vinegar, ground dried turmeric, mustard powder, celery, cold water

Taken from www.allrecipes.com/recipe/47355/mustard-pickles/ (may not work)