12 cucumbers. 6 large onions. 2 1/2 lbs. (5 cups) sugar. 2 tablespoonfuls white mustard seeds. 2 tablespoonfuls black mustard seeds. 2 tablespoonfuls celery seeds. 1 tablespoonful black pepper. Vinegar. 1 teaspoonful salt.
Peel and grate the cucumbers, then strain and measure the juice. Put the pulp into a preserving pan with the grated onions, sugar, salt, pepper, spices and the same quantity of vinegar as the juice.
Boil until thickened, then bottle and seal.
1 doz. large cucumbers. 1/2 doz. small onions. 1 pint (2 cups) vinegar. 1/2 lb. (1 cup) sugar. 1 teaspoonful white mustard seeds. 1 teaspoonful powdered cinnamon. 1 teaspoonful powdered ginger. Salt. 1/2 teaspoonful pepper. 1 teaspoonful powdered mace. 1/2 teaspoonful turmeric. 1 teaspoonful celery seeds.
Slice but do not peel the cucumbers, sprinkle with salt, allow to stand for one and one-half hours, then drain, add onions, sliced, spices, sugar, vinegar and one teaspoonful of salt, put into a saucepan and boil until tender. Seal in jars.