Senfgurken Pickles

These are pickles in a mustard sauce,
I remember them in jars many years ago,
I don't think you can buy them any more.

Ingredients:
4.5 lbs cucumbers
3/4 Cup Salt
1/2 lb. pearl onions
15 pepper corns
10 allspice
1/2 Cup yellow mustard seed
3-5 bay leaves
1 1/2 liter wine vinegar
1 quart water
2 cups sugar

Directions:
Use only big ripe yellow, but still firm cucumbers.
Peel and cut lengthwise, and with a spoon scrape out all seeds.
Cut in strips or chunks and layer them
with the salt in a glass or porcelain dish.
Leave them sit for 12-24 hours,
and then strain them in a sieve,
carefully dry all chunks,
again layer them with the onions
and herbs and spices
in a large glazed ceramic pot
or in individual canning jars.
Bring vinegar, water and sugar to a boil
on med. heat and pour over the cucumber chunks.
After they have cooled, cover each glass
with wax-paper or Saran wrap.
Let them age for about 4 weeks before eating.