Cucumber Spread
From:	Yvette, St-Come, Quebec, Canada
Comments:	Excellent on toasts, with hot dogs and with hamburgers. A good way to prepare cucumbers towards the end of the crop season.

30 medium-size cucumbers 8 onions 1/2 cup [125 mL] pickling salt 5 cups [1.25 L] vinegar 5 cups [1.25 L] sugar 1 teaspoon [5 mL] curcuma 2 teaspoons [10 mL] dry mustard 1 1/2 teaspoons [7.5 mL] ground clove 1 tablespoon [15 mL] cornstarch Hot sterilized jars

Peel, remove seeds and chop cucumbers into a food processor or a grinder; also peel and chop onions. Pour into a large bowl. Sprinkle with pickling salt; leave to rest for at least 8 hours or, overnight. Transfer cucumbers into a cloth or cottoncheese cloth; leave to drain for 3 hours. Into a heavy-bottom casserole, mix together vinegar, sugar, curcuma, dry mustard and ground clove; bring to a boil before mixing in cucumbers and onions. Simmer for approximately 30 minutes; melt cornstarch into just a little vinegar and thicken mixture. Immediately pour mixture into hot sterilized jars; seal. Store at room temperature.