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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
14 large cucumbers, thinly sliced |
4 large onions, thinly sliced |
1/2 cup pickling salt |
5 cups vinegar (5% acidity) |
5 cups sugar |
2 tablespoons mustard seeds |
1 tablespoon ground turmeric |
1 1/2 teaspoons ground cloves |
Directions:
1. Place cucumbers and onions in a large Dutch oven; sprinkle evenly with salt, and add water to cover. Cover and let stand 3 hours. Drain well.
2. Combine vinegar, sugar, mustard seeds, turmeric, and cloves in a large container; simmer 5 minutes. Add cucumbers and onions; bring to a boil. Remove from heat.
3. Pack cucumber mixture into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids, and screw bands tight. Process in a boiling- water bath for 10 minutes. Chill pickles before serving.
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