Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 7 cups Sliced Cucumbers
- 4 whole Sliced Onions
- ½ cups Canning And Pickling Salt
- 3 cups White Vinegar
- 2 cups Sugar
- 2 Tablespoons Mustard Seeds
- 1 teaspoon Celery Seeds
- 1 teaspoon Turmeric
Preparation Instructions
Put cucumbers and onions into the largest mixing bowl you own. Add salt. Cover completely with cold water and set aside for at least 2 hours. Drain and rinse thoroughly.
Prepare canning jars, lids and rings. This recipe will use about 5 to 7 pint-sized jars.
In a large pot, combine the rest of the ingredients. Bring to a boil and cook until sugar is dissolved. Add vegetables and return to a boil. Remove from heat and pack into hot jars using a slotted spoon. Add the pickling solution, allowing a 1/4-inch headspace. Remove air bubbles and refill as needed. Place lids and rings.
Process in a water bath for 10 minutes.
