1 1/3 c. granulated sugar
1/3 c. salt
2 tbsp. cornstarch
1 1/2 tsp. powdered alum
1 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. pepper
2 tbsp. prepared mild Heinz mustard
3 c. distilled white vinegar
1 c. water
6 lbs. (3 to 4 inch) pickling cucumbers
1 qt. thinly sliced onions (4 to 5 medium)

Combine first 7 ingredients in large sauce pan. Gradually stir in mustard, then vinegar and water. Cover; bring to a boil.

Meanwhile wash cucumbers; cut crosswise into 1/4 inch slices. Add cucumbers and onions to vinegar solution; cover; heat just to boiling. Simmer while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top, making sure vinegar solution covers vegetables. Cap each jar at once.

Process 10 minutes in boiling water bath.

Makes 7-8 pints.