3 lbs. cucumbers
1 3/4 tsp. salt
2 1/2 c. vinegar
2 c. sugar
2 tsp. mustard seeds
1 tsp. celery seed
1 tsp. ground ginger
1 tsp. turmeric

Slice cucumbers 1/2 inch thick. Makes about 10 cups. Place in a large bowl. Sprinkle with salt. Mix well. Let stand 1 hour. Drain well. In a large saucepot combine vinegar, sugar, mustard seed, celery seed, ginger, turmeric. Bring to a boil. Add cucumbers; simmer covered until crisp-tender about 10 minutes. Pour into a container with a tight fitting lid. Refrigerate overnight before serving. Yield: 3 quarts.