This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Curry Pickles

3 pounds, 5-inch cucumbers
1 2/3 cup vinegar
1 cup granulated sugar
1 cup water
2 tablespoons mustard seed
2 tablespoons salt
1 1/2 teaspoons curry powder
1 1/2 teaspoons celery salt

Wash cucumbers and cut into chunks. Combine remaining ingredients and heat to boiling. Add cucumbers. Heat to boiling point, then simmer while quickly packing one hot, sterilized jar at a time. Fill to 1/8-inch from top. Be sure solution covers cucumbers. Seal each jar at once. Yield: 5 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.