12 large cucumbers
6 medium-sized onions
1/4 cup salt
1 quart vinegar
2 cups brown sugar
1 tablespoon mustard
1 tablespoon turmeric
1 tablespoon clear gel (optional)

Wash, peel and slice cucumbers. Lightly scrape off blossom end of cucumbers. Peel and slice onions. Cover with the salt and let stand overnight.

Bring vinegar and sugar to boil. Mix mustard, turmeric and clear jel with a little cold vinegar and add to vinegar and sugar.

Drain cucumbers and onions from salt water.

Transfer drained vegetables into vinegar solution and bring to a boil. Pack into sterilized canning jars; tighten lids. Process pints for 10 minutes, quarts 15 minutes.