Categories: Pickles 
      Yield: 7 servings 
  
     12 lg Cucumbers 
      6 md Onions 
    1/4 c  Salt 
      1 qt Vinegar 
      2 c  Brown sugar 
      1 tb Dry mustard 
      1 tb Turmeric 
      1 tb Cornstarch 
  
  Wash, peel and slice cucumbers and onions.  Cover them with the salt 
  and let stand overnight.  Bring vinegar and sugar to a boil.  Sift 
  together mustard, turmeric and cornstarch, mix with a little cold 
  vinegar and add to vinegar and sugar.  Drain cucumbers and onions. 
  Put in vinegar solution and bring to a boil.  Pack into sterilized 
  pint jars to within 1/2 inch of top. Process in boiling water bath 
  five minutes.