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LADY ASHBURNHAM PICKLES 
6 lg. cucumbers
1/4 c. salt
1 qt. chopped onions
1 pt. vinegar
2 c. sugar
3 tbsp. flour
1 tbsp. dry mustard
1 tbsp. turmeric
1 tsp. mustard seeds
1 tsp. celery seeds

Cut cucumbers (peeled and seeded) very fine as for relish. Add 1/4 cup salt and let stand overnight. In morning, drain and add finely chopped onions, vinegar, and remaining ingredients. Cook over low heat for 45 minutes to 1 hour. Put into hot jars. Process water bath for 5 minutes to seal. Makes 5 1/2 pints.
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