1 peck (about 8 quarts) Large Cucumbers
3 Cups Sugar
1 Tbsp Celery Seed
3 Cups Vinegar
6 Large Onions
⅓ Cup Salt
2 Tbsp Mustard
Pare and grind cucumbers and onions.
Sprinkle salt over mixture and let set 1 hour, drain.
Combine sugar, spices and vinegar and pour over vegetables.
Cook slowly for 25 minutes.
Pour into jars and seal. (Hot water bath for about 10-15 minutes)