3 lbs. cucumbers
1/3 c. salt
2 c. cider vinegar
2 tsp. prepared mustard
1/8 tsp. mace
1 tsp. celery seed
1 2/3 c. sugar
5 c. cold water
1/2 lb. onions
1 tsp. ginger
1/4 tsp. turmeric
Few dashes red pepper

Wash cucumbers. Cut into 1/4 inch slices. Put into an enamel ware or glass bowl. Sprinkle with salt and add water. Cover and let stand overnight. Next morning, turn into a colander and drain 10 minutes. Now put into a preserving kettle. Add onions, peeled and sliced thinly. add vinegar, sugar, and spices. Heat to simmering, then simmer only 3-4 minutes. Pack into hot sterile jars. Seal, 3 pints.