Mustard Pickles. (Eva Kenney)
7-8 cucumbers (peeled, seeded and cut up)
2 lb. onions (cut up)
3-6 tsp. salt
(Cover with water and let stand several hours or overnight.)
Drain and rinse. After pickles have been drained and rinsed, cook right away.
3 cups white sugar
3 cups vinegar
1-1&1/2 cups water
(Add to pickles and bring to a boil.)
3/4 cup flour
1 Tbsp. dry mustard
2 tsp. turmeric
(Add some water to this so it will mix into the pickles better.)
Add this to pickles. Boil 15-20 minutes while stirring.
Put in jars.