|Celery||3 Bunch (300 gm)|
|Spanish onions||5 Large|
Put all through food chopper (fine).
Sprinkle with salt, and let stand overnight.
Make a dressing of 1 1/2 quarts white vinegar, 3 cups sugar, 1/4 cup mustard and 1/2 cup flour, 1 teaspoon tumeric.
Boil 10 minutes and pour over pickles.
Bottle and seal.