8 lg. ripe cucumbers
2 c. chopped onion
1/2 c. salt
2 tbsp. flour
2 c. sugar
1 tsp. celery seeds
1 tsp. mustard seed
1 tbsp. dry mustard
2 tsp. turmeric
1 pt. vinegar

Pare, remove seeds and cut cucumbers in 1 inch squares. Add onion. Sprinkle with salt and let stand overnight. drain. Rinse well. To make sauce, combine flour, sugar, celery seeds, mustard seeds, dry mustard, turmeric and vinegar. Heat to boiling; stir frequently to make a smooth sauce.

Add vegetables to sauce. Cook on low heat for 1 hour, or until vegetables are transparent. Ladle into hot, sterilized jars; seal at once. Makes 4 pints.