7 lg. cucumbers
5 lg. onions (or 2 lbs. of small onions)
1 sweet green pepper
1 sweet red pepper

Peel, slice and cut-up into small squares the cucumbers and onions. Chop up the peppers small (throw away the seeds and tissue (white) insides). Put into large pot as you cut things up. When all is ready add 1/2 cup coarse salt (sometimes called canning or pickling salt). Then cover vegetables with boiling hot water and let stand for 2 hours.

Then start making the sauce. Into a small bowl put:

1/2 c. flour
3 tbsp. dry mustard
1 tsp. turmeric
1 tsp. ground ginger

Set aside. Into a large saucepan put:

3 c. white (colorless) vinegar
1 c. cold water
4 c. white sugar

Stir and heat. When hot take one cup of the liquid mixture and stir it into the 4 dry ingredients (flour, etc.) and when thoroughly mixed add it to the large saucepan full of hot liquid. Bring to a boil and boil for 5 minutes OR until VERY thick, stir constantly with long-handled wooden spoon so that it won't stick on the bottom. When it is thick remove from heat and add:

1 tbsp. celery seed

When the vegetables have sat for the 2 hours, and the sauce is finished and HOT, drain the water from the vegetables and pour the sauce into the vegetables, stirring thoroughly.

Bottle in sterilized bottles or keep in refrigerator.