1 dozen fair sized cucumbers
2 c. sugar
1 c. vinegar
3/4 tsp. curry powder
3/4 tsp. mixed spices
3/4 tsp. turmeric
3/4 tsp. mustard seed
Onions (optional)

Slice the pickles crosswise, salt them and let them stand for 2 hours.

Boil the other ingredients and strain out the seeds. Add the sliced onions and the brine to the cucumbers after the cucumbers have been drained. Stir often until cold. Then put them in jars and dishes, etc. and refrigerate. They do not need to be sealed. Plastic containers work very well. The brine can be saved and reused.