Tangy Mustard Pickles

Combine sliced cucumbers and onions in a large container, sprinkling salt liberally over the top. Allow the mixture to sit for an extended period of time, typically 8-10 hours.

Next, drain the cucumbers and onions thoroughly with fresh water to remove excess saltiness. Inspect four 1-quart jars for any signs of damage, discarding them if they are defective. Submerge the remaining jars in simmering water for future use.

Clean and sanitize unused lids and rings by washing them in warm soapy water. In a separate pot, mix together sugar and flour to create a foundation for the pickling liquid. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms.

Add the cucumbers and onions to the pot, along with enough water to cover them completely. Stir the mixture until it comes to a boil, then cook, stirring frequently, until the liquid has thickened and reached the desired consistency.

Transfer the pickling liquid, cucumbers, onions, and their contents to the hot sterilized jars, leaving a small gap between the top of the liquid and the lid. Use a knife or thin spatula to remove any air bubbles that may have formed, and wipe the rims of the jars with a damp paper towel to remove any residue.

Tighten the lids and screw rings on firmly, making sure they are secure. Place a rack in the bottom of a large stockpot and fill it halfway with water, bringing it to a boil. Carefully lower the jars into the boiling water using a holder, ensuring they are at least 2 inches apart. Pour in more boiling water to cover the jars by at least an inch, then bring the mixture to a rolling boil.

Once the process is complete, remove the jars from the stockpot and allow them to rest for 12-24 hours. Check the seals by gently pressing on the center of each lid with your finger - if it doesn't move, the seal is secure. Remove the rings for storage and store them in a cool, dark area.