"My mother used to make these when we were kids. While the German name is Senf Gurken, she told us they were called "Slippery Jacks". We used to fight over the mustard seeds in the bottom of the jar. Now they are a favorite at my house, and I claim the mustard seeds! When I asked for the recipe, she went to an old German cookbook and got it for me. "
Peel ripe yellow cucumbers. Cut in halves lengthwise. Scrape out seeds with a spoon. (Removing the seeds is very important) Cut each half in fourths and soak in water overnight. Drain and make a syrup out of remaining ingredients. Bring to a boil. Add cucumbers, and boil about 3 minutes. Pack pickles solidly in clean, sterilized quart jars. Add 1 teaspoon canning salt, and onion, sliced, to each quart. Add 1 tablespoon extra mustard seed to jar if desired. Cover with boiling syrup and seal with sterilized canning lids and rings. Process in boiling water bath 15 minutes.
NOTE: If you end up with more cucumbers than syrup, simply make another batch of syrup. The sticks can also be cut to fit into pint jars.