7 lg. yellow cucumbers
1 1/2 c. vinegar
Cold water

Peel and slice cucumbers or cut into lengthwise pieces, put into a large bowl or kettle, pour a handful of salt on them. Let stand overnight.

In morning, drain in colander, put cucumbers back into kettle, cover with water and vinegar, let come to boil and drain. 3 c. vinegar 3 tsp. mustard seed 3/4 tsp. turmeric

Place the above ingredients in a kettle, let come to a rolling boil, add the drained cucumbers, cover pan, let simmer until cucumbers are glassy, or until you can put a toothpick through easily, watch carefully. When they can be done, they will be nice and tender. Put in jars and seal. Makes 3 pints.

NOTE: Do not use too much turmeric as it is poison and only used to keep as well as it makes pickles look pretty. A little does not hurt anything, but too much would make pickles taste bitter.