Overnight Cucumber Pickle - cooking recipe

Ingredients

5 firm, medium-size cucumbers (3 lb.)
1 3/4 tsp. salt
2 1/2 c. cider vinegar
2 c. sugar
2 tsp. mustard seed
1 tsp. celery seed
1 tsp. ground ginger
1 tsp. turmeric

Preparation

Slice cucumbers 1/2-inch thick (makes about 10 cups); place in a large bowl.
Sprinkle with salt; mix well.
Let stand for 1 hour.
Drain well.
In a large sauce pot combine vinegar, sugar, mustard seed, celery seed, ginger and turmeric; bring to a boil. Add cucumbers; simmer, covered, until crisp-tender, about 10 minutes.
Pour into a container with a tight fitting lid. Refrigerate overnight before serving.
Yield:
3 quarts.