Mustard Pickles - cooking recipe

Ingredients

7 qt. cucumbers, diced
1 c. salt
9 onions, diced
5 qt. water
3 pt. vinegar
1 Tbsp. turmeric powder
3 c. sugar
1 Tbsp. celery seed

Preparation

For 2 gallons of cucumbers, make brine of 2 cups salt to one gallon of water.
Let stand 1 week.
Skim each day if needed. Drain and cut in chunks.
For 3 days make a boiling hot solution of 1 quart water and 1 tablespoon powdered alum.
Pour off 3 mornings. Make a fresh solution each day.
Drain the fourth day.
Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling.
Pour over pickles.
Drain, heat and pour back over pickles 3 mornings.
Drain and save solution.
Add 2 cups sugar.
Heat and pour over pickles.
Drain the sixth morning.
Add 1 cup sugar.
Heat and pour over pickles packed in sterilized jars. Seal while hot.