Ingredients

• 8 large cucumbers , sliced
• 4 cups sliced onions
• 2 tablespoons pickling salt
• 2 cups white sugar
• 2 tablespoons all-purpose flour
• 2 cups white vinegar
• 1 tablespoon ground dried turmeric
• 1 tablespoon dry mustard powder
• 0.5 teaspoons celery seed

Instructions

1. 1 Place cucumbers and onions into a large bowl and sprinkle salt over top. Fill the bowl with water until cucumbers are covered. Let stand for 8 to 10 hours.
2. 2 Drain and rinse cucumbers and onions with fresh water.
3. 3 Inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
4. 4 Stir sugar and flour together in a 6-quart pot. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add cucumbers and onions and fill with enough water to cover. Stir and bring to a boil. Cook, stirring frequently, until thickened, about 10 minutes.
5. 5 Transfer cucumbers, onions, and pickling liquid to the hot sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving