Curry Pickles - cooking recipe

Ingredients

24 medium-size cucumbers, sliced (3 1/2 lb. or 4-qt. kettle when full is right amount)
1/2 c. salt
8 c. water
1 tsp. curry powder
2 c. vinegar
2 1/2 c. sugar
1/4 c. mustard seed
1 Tbsp. celery seed

Preparation

Prepare cucumbers.
Add salt and 8 cups water.
Let stand 5 hours or overnight.
Drain and rinse.
Combine curry powder, vinegar, sugar, mustard seed and celery seed; bring to a boil and pour over cukes.
Bring to a boil again and can.
Makes 4 pints.