This is an easy recipe with good results. I don't do much canning but it's nice to put away a few jars of pickles for the season. This recipe comes from Cooking Light, August 2014.
Time: about 40 minutes
Quantity: 6 (1 pint jars)
Ingredients:
8 cups water
1/2 cup pickling salt
1 1/2 cups thinly vertically sliced yellow onion
5 pounds pickling cucumbers , cut onto 1/4 inch thick slices
4 1/2 cups white vinegar
3 cups sugar
2 1/2 T. mustard seeds
1 1/2 tsp. celery seeds
1 1/2 tsp. turmeric
Directions:
Time: about 40 minutes
Quantity: 6 (1 pint jars)
Ingredients:
8 cups water
1/2 cup pickling salt
1 1/2 cups thinly vertically sliced yellow onion
5 pounds pickling cucumbers , cut onto 1/4 inch thick slices
4 1/2 cups white vinegar
3 cups sugar
2 1/2 T. mustard seeds
1 1/2 tsp. celery seeds
1 1/2 tsp. turmeric
Directions:
- Combine 8 cups water and salt in a large container, stirring with a whisk. Add onion and cucumber. Let stand at room temperature for 3 hours. Drain and rinse with cold water, then drain.
- Combine vinegar and remaining ingredients in a large pan or Dutch oven. Bring to a boil, and add the cucumber mixture and return just to a boil.
- Using a slotted spoon, divide the hot cucumber mixture among 6 one pint hot sterilized jars. Divide hot vinegar mixture among jars, filling to 1/2 inch from the top. remove any air bubbles and whip the jar rims. cover with metal lids; screw on bands.
- Process in boiling-water bath for 15 minutes. Remove jars from the water bath. Cool completely and check for proper seal. For best flavor, allow 2 week before eating. Store in a cool, dark place for up to one year.
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