12 cups sliced cucumbers6 cups sliced onions
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BRINE:
1/2 cup salt
2 cups cold water
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DRESSING:
4 cups white sugar
3 tbsp. dry mustard
2 tsp. tumeric powder
1 tsp. pepper
3/4 cup flour
1 cup cold water
1 qt. vinegar
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Put cucumbers and onions in brine overnight. Drain really well in the morning.Put vinegar on the stove until hot. Mix sugar, flour, mustard, tumeric, and pepper together with the 1 cup of cold water. Pour into hot vinegar and stir well. Add cucumbers and onions. Cook about 25-30 minutes on medium heat, until vegetables are crisp tender, and the sauce is thickened. Put into bottles and seal.
Recipe submitted to me by my friend Howard.
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