Yield: about 7 pints
4 pounds 4-6" pickling cucumbers, cut into 1/4" slices
2 pounds onions, thinly slices
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1-1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large sauce pot; bring to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Allow 4-6 weeks for fresh pack pickled foods to cure and develop a satisfactory flavor.
Recipe from the Ball Blue Book of Preserving
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| Plenty of Cucumbers in the Garden this Year |
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| Counting out Cukes |
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| Cucumbers and Onions, Ready for Brining |
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| Cool as a Cucumber … Covered with Ice! |
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| Turmeric Makes it All a Nice Yellow Color |
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