Lady Ashburnham Pickles

• 16 cucumbers (peeled, seeded and chopped)
• 14 cup canning salt
• 1 quart onion, chopped
• 2 red peppers, chopped
• 2 green peppers, chopped
• 1 pint vinegar
• 4 cups sugar
• 12 cup flour
• 1 tablespoon dry mustard
• 1 tablespoon turmeric
• 1 teaspoon mustard seeds
• 12 teaspoon celery seed

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.