Curry Pickles - cooking recipe

Ingredients

45 cucumbers, sliced thin
7 Tbsp. pickling salt
1 qt. vinegar
1/4 c. mustard seed
1 Tbsp. celery seed
1 Tbsp. curry powder
6 c. pickles

Preparation

Cover cucumbers and pickling salt with cold water; let stand for 7 hours in refrigerator.
Drain water.
Add vinegar, mustard and celery seed, curry powder and sugar.
Heat to a boil; pour over cucumbers.
Set on stove to get hot, but not boiling.
Then put in jars and seal.