Cucumber Onion Mustard Pickles - cooking recipe

Ingredients

6 lbs cucumbers
1 lb onion
1/2 cup picking salt
1 1/4 cups brown sugar
2 tablespoons cornstarch
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
3 cups cider vinegar
1 cup water
1/4 cup Dijon mustard

Preparation

Thinly slice the cucumbers. Peel and thinly slice the onions.
In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
In a large saucepan, combine the sugar, cornstarch, turmeric, ginger and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions.
Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on.
Process in a boiling water bath canner for 15 minutes.