- 4 lbs pickling cucumbers, sliced
- 8 small onions, sliced (I used 3 medium onions, got them fresh from the Mennonites)
- 1/2 cup pickling salt
- 5 cups sugar
- 4 cups vinegar
- 2 tbs mustard seed
- 2 tsp celery seed
- 1 1/2 tsp ground tumeric
- 1/2 tsp ground cloves
In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. drain; rinse and drain again. (My ice maker only makes ice cubes, and I couldn't be bothered to run it in the blender. Worked OK I think)
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Word to the wise, wear old clothes, use an old ladle. This stuff will stain.
Yield: 7 pints.