6 c. water
1/2 c. salt
6 lg. cucumbers, pared and sliced thin
1 1/2 c. sugar
1/2 c. flour
1 1/2 tsp. celery seed
1 1/2 tsp. tumeric
1/4 tsp. cayenne pepper
2 c. vinegar
6 med. onion, sliced thin
1 med. sweet red pepper, chopped

Combine water and salt in large bowl. Add cucumbers. Let stand overnight. Drain. Combine sugar, flour and spice in large kettle. Gradually stir in vinegar. Add cucumbers, onions and pepper. Bring to boil; cook over low heat, stirring often 10 minutes or until tender. Remove from heat. Pack at once into hot jars. Store in cool dry place. Makes 4 1/2 pints.