Ingredients
6-lbs of Pickling Cucumbers
3-lbs Onions, thinly sliced
½ cup Canning or Pickling Salt
4 cups White Vinegar (5% Acidity)
4 cups Sugar
2 Tablespoons Mustard Seed
1½ Tablespoons Celery Seed
1 Tablespoon Pickling Spice
1 teaspoon Turmeric
Directions
Wash and rinse the cucumbers. Then slice the ends off of each cucumber and slice them into ¼ slices.
Slice the onions into thin rings and then add the cucumbers and onions into a large pot and stir gently by hand to mix. Sprinkle salt over the mixture and then cover everything with ice.
Refrigerate this mixture for 3-4 hours, or overnight, adding more ice as needed during this time.
Drain the water from the cucumbers and onions. Rinse well to remove salt and let them drain.
While the vegetables are draining add vinegar, sugar, mustard seed, celery seed, pickling spice, and turmeric to a large pot. Stir everything together and then bring to a boil over Medium-High heat and boil for 10 minutes. Now add the cucumbers and onions to the pot, bring back to low boil and boil for 1 minute.
Gather your jars together making sure they are sterilized. Remove the pickle mixture from heat and add to the jars making sure to leave ¼” head space in each jar.
Make sure there are no air bubbles. Wipe the top & rim of the jar with a clean, damp. Add the lid and band but don’t over-tighten the lid.
Now add the jars to your canning pot and use the water bath process for 10 minutes and then carefully remove the jars. Place the jars in a draft free location and don’t bother them for 24 hours. Can be stored for up to 1 year.
