Chop very fine or chop in blender. Let stand overnight in hot brine of 1/2 gal. (2 qts.) hot water and 1/3 cup coarse salt.
In the morning, rinse and drain well. Add 1 tblsp. tumeric, 2 tlbsp. mustard seed, 1 tblsp celery seed, 1 qt. white vinegar, 6 cups white sugar.
Boil together all ingredients and thicken with 3 heaping tblsp cornstarch. Put into hot sterilized jars and seal.
From: Ruth Smith, Toronto, Ontario, Canada.
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