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 seeds
1 tbsp. dry mustard
2 tsp. turmeric
1 pt. vinegar

Pare cucumbers, remove seed, and cut 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 the sauce. Cook on low heat for 1 hour or until vegetables are transparent. Ladle into hot, sterilized jars at once. Makes 4 pints.