4 qt. sliced cucumbers
1 tsp. dry mustard
2 tsp. mustard seed
1 tsp. turmeric
1 tsp. celery seed
3 c. white sugar
3 c. vinegar
4 tsp. salt
Sweet peppers and onions, cut in pieces

Put vinegar, salt, turmeric, and sugar on to heat. When warm, add spices and allow to come to a full boil. Add cucumber slices and bring to scalding point, but do not boil. In each sterilized jar, add several pieces of the peppers and onions. Add a piece of alum the size of a pea, or 1/4 teaspoon powdered sugar. When at scalding point put the pickles in jars. Fill with vinegar solution and seal. Allow jars to age at least 2 weeks before opening.