Lady Ashburnham Pickles - cooking recipe

Ingredients

16 cucumbers (peeled, seeded and chopped)
1/4 cup canning salt
1 quart onion, chopped
2 red peppers, chopped
2 green peppers, chopped
1 pint vinegar
4 cups sugar
1/2 cup flour or 1/2 cup therma-gel cornstarch
1 tablespoon dry mustard
1 tablespoon turmeric
1 teaspoon mustard seeds
1/2 teaspoon celery seed

Preparation

Sprinkle salt on chopped cucumbers, mix well and let set for several hours.
Drain, wash and drain well.
In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices.
Whisk well.
Add cucumbers, onions and peppers.
Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer. The vegetables need to be heated through.
Pack in hot sterilized jars.
Seal with hot sterilized lids.
Put in a hot water bath for 10 minutes.