Source:

From a book of Chuck's dated 1955

Serves/Makes:About 3 quarts

Ingredients

• 3 quarts (2850 ml) medium size cucumbers, sliced
• 3 medium onions, sliced
• 1/2 cup (125 ml) pickling salt
• water to cover vegetables
• 2 cups (475 ml) white vinegar
• 1/2 cup (125 ml) water
• 2-1/2 cups (600 ml) sugar
• 2 tbs (30 ml) mustard seed
• 1 tsp (5 ml) each celery seed abd turmeric

Preparation

• Combine the vegetables and mix with the salt.
• Let stand 3 hours and then drain.
• Combine vinegar and remaing ingredients.
• Bring to a boil.
• Add vegetables and heat to simmering.
• Avoid boiling the vegetables, for this makes them soft.
• Pack while hot into sterilized jars and seal.

Comments

This is from a book titled "Pickles and Preserves by Marion Brown Published 1955. Ihave older books if this is not old enough. Some date back to the 1800s.