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Ingredients
- 4 lb unwaxed cucumbers - (3" to 4" long)
- 1/2 lb onions - (2 large)
- 1/2 c. coarse kosher salt (or possibly 6 tbspns uniodized table salt or possibly pickling salt) Water
- 2 1/2 c. sugar
- 1 1/2 tsp celery seed
- 1 1/2 tsp mustard seed
- 1 1/2 tsp grnd turmeric
- 2 1/2 c. cider vinegar
Directions
- To salt vegetables: Using mandoline or possibly food processor, slice cucumbers and onions as thin as possible. In 4-qt bowl (not aluminum), layer prepared cucumbers and onions with salt. Cover with cool water. Chill, covered, for 4 to 5 hrs, or possibly overnight.
- To heat vegetables: Drain vegetables. Rinse and drain again. Chill in colander set in bowl. Meanwhile, place sugar, spices and vinegar in a 6- to 8-qt saucepan. Stir to dissolve sugar. Bring to a boil. Add in well-liquid removed vegetables all at once. Stir to encourage even heating. Heat just to a boil.
- To fill jars: Adjust heat to keep mix warm, but not boiling. Using slotted spoon, fill warm, sterilized jars within 3/4- to 1-inch of top. Cover with boiling syrup to within 1/4-inch. Using tea strainer, remove spices remaining in pan, divide them among jars and seal. Throw away leftover syrup. (Note: You may have as much as 2 c. leftover syrup, but it's too watered down by cucumbers to be reused.)
- To store pickles: Seal. Cold. Label. Store in refrigerator. Wait at least 1 month before using, to develop best flavor. But for best quality, consume pickles within 6 weeks.
- This recipe yields 4 pints.
- Yield: 4 pints
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