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Ok, I never got to canning these. Why? Because I couldn't stop eating them as they are....these are so good, and so delish, I am keeping a jar of them in the fridge at all times. I love, love the addition of dry mustard to this recipe, and I love how the cukes are cut - thus making them chunkier and easier to stab with a fork when you are going after them like gangbusters. Perfect on a fork, a plate, or just eating right out of you're hand.

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Andi of Longmeadow Farm December 17, 2010

These were GREAT!! I had no celery salt but used celery seed. I also used 6 large cukes and 3 large onions. These turned out beautiful.

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Janie Cooper September 23, 2005
Chopped Cucumber Mustard Pickles