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4 qt. thinly sliced cucumbers 6 onions, sliced thinly 1 c. canning salt 3 c. white vinegar 5 c. sugar 1 1/2 tsp. turmeric 1 1/2 tsp. whole celery seed 2 tbsp. mustard seed Canning salt is available in boxes near the salt. It is not iodized and has no anti-caking agents to cloud the brine. If you use regular table salt, your pickle brine may become cloudy. While this is not unsafe, it makes for less attractive pickles. Sprinkle vegetables with salt. Soak cucumbers and onions in cold water and ice cubes for 3 hours. Drain. In a stainless steel or enamel-lined pot, combine vinegar, sugar, turmeric, celery seed and mustard seed. Bring to a boil. Cook cucumbers and onions in boiling syrup until cooked through (5-10 minutes, depending upon size of cucumbers). Pack in hot, sterilized pint size canning jars (we use wide mouth jars for pickles), leaving 1/4-inch headspace. Wipe jar rim clean using a damp paper towel. Seal. Cooks Note: Our original recipe calls for no further processing. Current recommendations are to process these pickles in a boiling water bath for 10 minutes. We have used both methods successfully. Ready to eat in 24 hours. Yield: 8-10 pints. | |
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