Ripe Cucumber Pickles

12 large ripe cucumbers, peeled seeded, and cubed in one inch pieces
12 large onions, cubed
12 large sticks celery
1/2 cup salt
3 tablespoons flour
2 1/2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 tablespoon dry mustard
2 teaspoons turmeric
1 quart of vinegar

Stir cucumbers, onions, celery and salt together and let stand two hours or overnight. Rinse well. Combine remaining ingredients and heat to boiling. Stir frequently to make a smooth sauce. Add vegetables and cook over low heat for one hour or until vegetables are transparent. Pour into hot sterilized jars and seal.