Mustard Sauce Pickles

by Joyce Clark

2 qts cucumbers

4 onions

Slice thinly. Put in stainless steel kettle and add:

2 cups sugar

2 cups vinegar

1 red bell pepper, diced

1 tbsp dry mustard powder

1 ½ tsp celery seed

1 tbsp turmeric

3 tbsp flour

Soak cucumbers and onions for 3 hours in enough water to cover and add 2 tbsp salt to the water. Drain but do not rinse. Add all the other ingredients except the flour. Bring to a boil and cook for 30 minutes. Mix flour with a little water and add to the cooking vegetables. When the sauce thickens, put in sterile jars. Process in boiling water bath for 10 minutes.