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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Just like the ones my Grandma used to make... Ingredients:
3 lbs pickling cucumbers (3 to 4 inch) |
4 medium onions, thinly sliced |
1/2 cup canning and pickling salt |
6 cups water |
3 cups cider vinegar, at least 5% acidity |
2 cups firmly packed brown sugar |
2 tablespoons mustard seeds |
1 teaspoon celery seed |
1 teaspoon ground cloves |
1 teaspoon turmeric |
Directions:
1. Prepare Ball brand or Kerr brand jars and closures according to instructions.
2. Wash cucumbers and remove 1/16 inch from blossom end.
3. Cut into 1/4 inch slices and measure 10 cups.
4. Combine cucumber slices, onion slices, salt and water in a large bowl.
5. Mix well.
6. Cover and let stand for 2 hours.
7. In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
8. Bring to a boil, stirring occasionally.
9. Drain vegetables; rinse; drain again.
10. Add vegetables to vinegar mixture and return to a boil.
11. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
12. Remove air bubbles with a nonmetallic spatula.
13. Wipe jar rim clean.
14. Place new lids on jars with sealing compound next to glass.
15. Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
16. Process 10 minutes in a boiling water canner.
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