Recipe(tried): Mustard Pickles

MUSTARD PICKLES

11-12 sliced cucumbers
4 sliced onions
1/2 cup pickling salt

Slice cucumbers and onions, cover with salt and let stand overnight.

Sauce:
5 cups brown sugar
1/2 - 3/4 cup flour
3 Tbsp dry mustard
1 Tbsp turmeric
3/4 cup water
2 cups vinegar

Cook until lightly boiling.

Rinse and drain cucumbers and onions. Add to sauce. Bring to boil again. Bottle. Enjoy.

This recipe has always been a favourite.

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A note from Betsy at Recipelink:

Hi Joan,

Thank you for sharing the recipe. Maybe Linda Lou can tell us if this is a safe recipe for canning. I think it may be best to store these in the refrigerator.