Mustard Pickles

Ingredients

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

Equipment

• bowl
• whisk
• pot

Directions

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.
2. Let stand for 8 to 10 hours.
3. Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
4. In a 6 quart pot, stir together the sugar and flour.
5. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste.
6. 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.
7. 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.