Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 24 eaches | Med Cucumbers, Sliced Thin |
| ½ cup | Pickling Salt |
| 2 quarts | Water |
| 1 teaspoon | Curry Powder |
| 2½ cup | Vinegar |
| ¼ cup | Prepared Mustard |
| 1 tablespoon | Celery Seeds |
Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints.