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- 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
- 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.