16 large cucumbers (seeds removed and diced)
4 cups chopped onions
½ cup pickling salt
Sprinkle vegetables with salt; cover with cold water. Set aside in cool spot (do not refrigerate) for 12 hours.
5 cups vinegar
1½ cups flour
7½ cups sugar
2 Tbsp dry mustard
1½ tsp turmeric
1 tsp celery seed
1 tsp mustard seed
Add 4 cups of vinegar; bring to boil over medium heat.
Meanwhile, in a large bowl, whisk dry ingredients together. Whisk in the remaining vinegar (1 cup) to make a paste.
Whisk into hot vinegar, and bring to a boil. Reduce heat; simmer, stirring constantly, until smooth and thick.
Add cucumbers and onions; cook on low heat gently stirring until cooked.
Ladle into hot canning jars, leaving ½-inch head space.
From the kitchen of Kim Beers
Article: Recipe/History Corner: Potatoes