Ingredients:
6 pounds of 4 to 5-inch pickling cucumbers
8 cups thinly sliced onions
1/2 cup canning or pickling salt
4 cups vinegar
4 1/2 cups sugar
2 tablespoons mustard seed
1 1/2 tablespoons celery seed
1 tablespoon ground turmeric
1 cup pickling lime
Directions:
Wash the cucumbers and cut 1/16 inch off the blossom end and discard. Cut into 3/16 inch slices.
Combine cucumber and onion in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate three to four hours and add more ice as needed.
Combine the rest of the ingredients in a large pot. Boil for ten minutes.
Drain and add cucumbers and onions, then slowly reheat to boiling.
Fill jars with slices and cooking syrup, leaving 1/2 inch headspace.
Seal jars and process with low-temperature pasteurization or according to the table below for processing in a boiling-water canner.
Once processed they should be stored four to five weeks to develop ideal flavor.
Pack Style |
Jar Size |
0-1,000 ft. Altitude |
1,001-6,000 ft. Altitude |
Above 6,000 ft. Altitude |
Hot |
Pints or Quarts |
10 minutes |
15 minutes |
20 minutes |