PREP: 40 minutes CHILL: 3 hours PROCESS: 10 minutes MAKES: 7 pints
4 qt. (16 cups) sliced medium cucumbers
8 medium white onions, sliced
⅓ cup pickling salt
3 cloves garlic, halved
Cracked ice
4 cups sugar
3 cups cider vinegar
2 Tbsp. mustard seeds
1½ tsp. ground turmeric
1½ tsp. celery seeds
1. In a 6- to 8-quart stainless-steel, enameled, or nonstick pot combine the first four ingredients (through garlic). Add 2 inches of crushed ice. Cover and chill 3 to 12 hours. Remove any remaining ice. Drain mixture well; remove garlic.
2. In the same pot combine the remaining five ingredients. Bring to boiling; add cucumber mixture. Return to boiling.
3. Pack hot cucumber mixture and liquid into seven hot sterilized pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process in a boiling-water canner 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. (Canning tips, pages 461–466.)
PER ¼ CUP PICKLES: 33 cal., 0 g fat, 0 mg chol., 200 mg sodium, 9 g carb., 0 g fiber, 0 g pro.