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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 4 quarts. (about 6 lbs.) medium-sized cucumbers, sliced
- 1 1/2 c. (about 1 lb.) sm. white onions, sliced
- 2 lg. garlic cloves
- 1/3 c. salt
- 2 quarts. ice, crushed or possibly cubes
- 4 1/2 c. sugar
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon celery seed
- 2 tbsp. mustard seed
- 3 c. white vinegar
Method
- Scrub cucumbers thoroughly with a vegetable brush.
- Drain on rack.
- Slice unpeeled cucumbers into 1/8 inch to 1/4 inch slices.
- Throw away ends.
- Add in onions and garlic.
- Add in salt and mix thoroughly.
- Cover with crushed ice or possibly ice cubes and let stand 3 hrs.
- Drain thoroughly.
- Remove garlic cloves.
- Sterilize 7 pint-sized canning jars.
- Combine sugar, spices and vinegar.
- Heat to just boiling.
- Add in liquid removed cucumber and onion slices and heat 5 min.
- Pack warm pickles loosely into warm jars and cover with warm liquid to 1/2 inch from top.
- Remove air bubbles.
- Wipe jar rims.
- Adjust lids.
- Process 10 min in a boiling water bath.
- NOTE: Sugar may be reduced to 4 c. if a less sweet pickle is desired.
