2 pounds cucumbers sliced
4 jalepenos sliced
3 tablespoons course salt
2 cups cider vinegar
1 3/4 cups of light brown sugar
1 tablespoon dried mustard
3/4 teaspoon celery seed
3/4 teaspoon ground turmeric
In a bowl toss cucumbers, jalepenos and salt together and let it set in fridge for 2 hours.
In a sauce pan over medium heat cook vinegar, brown sugar, mustard. Celery seed and tumeric, stirring to dissolve sugar.
Rinse and drain cucumber mixture and pack in jars. Pour vinegar mixture over. Place in fridge for 3 weeks. Ready after 2 days. Mix often.
