4 qts. sm. cucumbers, not more than 4 inches long
8 med. onions
1/2 c. salt
3 1/2 c. sugar
4 tbsp. whole mustard seed
3 3/4 c. cider vinegar
1 tsp. dry mustard
2 tsp. turmeric
Alum size of pea in each jar

Wash cucumbers and dry. Slice thin, slice onions thin and combine with cucumber slices and salt. Cover with a weighted lid and let stand for five hours or overnight. Then drain, but do not rinse.

Make pickling solution of the remaining ingredients. Bring to the boiling point, add vegetables and just heat through but do not boil. Pack into hot jars and seal at once.