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4 quarts sliced cucumbers, unpeeled
1 1/2 cups onions, sliced thinly
1/3 cup salt
2 quarts ice, crushed or cubes
2 cloves garlic, peeled
4 1/2 cups sugar
1 1/2 tsp, turmeric
1 1/2 tsp,. celery seed
2 Tbsp. mustard seed
3 cups white vinegar
Wash cucmbers carefully using a vegetable brush. Drain and slice 1/8 to
1/4 inch thick. Add onions, salt and mix thoroughly. Cover with ice
and let stand 3 hours.
Meanwhile combine sugar, garlic, spices, and vinegar; heat to boiling at
the end of the three hours. Remove garlic.
Drain cucumbers thoroughly, remove any ice that's left. (I used a
colander followed by a salad spinner.) Add cucumbers and onions to
boiling brine and heat 5 minutes (after returning to a boil.)
Pack pickles loosely into clean, hot pint jars to within 1/2 inch of
top. Adjust jar lids.
Process in BWB 5 minutes or longer depending on altitude. (Mine took 20
minutes) Start to count processing time after the water in the canner
returns to boiling. v Remove jars and complete seals as necessary, set
upright to cool. ANy jars that do not vacuum seal should be opened, the
rims wiped clean, and re-processed or stored in the refrigerator and
used soon.
1 1/2 cups onions, sliced thinly
1/3 cup salt
2 quarts ice, crushed or cubes
2 cloves garlic, peeled
4 1/2 cups sugar
1 1/2 tsp, turmeric
1 1/2 tsp,. celery seed
2 Tbsp. mustard seed
3 cups white vinegar
Wash cucmbers carefully using a vegetable brush. Drain and slice 1/8 to
1/4 inch thick. Add onions, salt and mix thoroughly. Cover with ice
and let stand 3 hours.
Meanwhile combine sugar, garlic, spices, and vinegar; heat to boiling at
the end of the three hours. Remove garlic.
Drain cucumbers thoroughly, remove any ice that's left. (I used a
colander followed by a salad spinner.) Add cucumbers and onions to
boiling brine and heat 5 minutes (after returning to a boil.)
Pack pickles loosely into clean, hot pint jars to within 1/2 inch of
top. Adjust jar lids.
Process in BWB 5 minutes or longer depending on altitude. (Mine took 20
minutes) Start to count processing time after the water in the canner
returns to boiling. v Remove jars and complete seals as necessary, set
upright to cool. ANy jars that do not vacuum seal should be opened, the
rims wiped clean, and re-processed or stored in the refrigerator and
used soon.
