24 sm. cucumbers
1 c. pure salt
1 qt. cider vinegar
1 c. sugar
2 tsp. each salt, celery seed, mustard, seed, cinnamon
1/4 c. ginger
2 tsp. turmeric
2 tsp. grated ginger root
2 tsp. flour
1 tsp. curry powder

Wash cucumbers thoroughly and cut into thin spears. Sprinkle with salt and let stand in colander 2 hours.

In saucepan bring remaining ingredients to boil. Drain cukes and add to sauce. Simmer, uncovered 30 minutes. Pack into hot jars and cover with sauce. Seal and refrigerate until ready to serve. Will keep 6 to 8 months. 4 (1 pint) jars.