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1
In 12 quart pot combine first 4 ingredients.
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2
Dissolve 1 cup of salt into 4 quarts of water and pour over until thoroughly moistened.
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3
Store in cool place (not fridge) for 12 to 18 hours.
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4
Drain off extra liquid and add cucumbers, capers, celery seed and remaining tsp of salt and 1 quart fresh water to pot.
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5
Bring to boil over high heat, reduce to medium and cook, uncovered 10 minutes or until vegetables are tender but still resistant when pierced.
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6
Drain in colander, discard liquid and place veggies in large stainless steel, glass or enameled bowl.
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7
Melt butter in 2 quart saucepan over moderate heat.
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8
When foam begins to subside, stir in flour and mix.
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9
Add vinegar and cook, stirring constantly, until sauce thickens and boils.
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10
Reduce heat to low and simmer 3 minutes.
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11
Beat in sugar, turmeric and mustard.
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12
Pour half of the sauce over vegetables, turn to coat evenly.
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13
Set remaining sauce aside, covered (not in fridge).
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14
Marinate vegetables at room temp for 24 hours and then stir in reserved sauce.
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15
These may not be served at once or packed into jars and stored, tightly covered in fridge for up to 3 months.
