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Categories:
cucumbers onion picking salt brown sugar cornstarch turmeric ground ginger red pepper cider vinegar water mustard
Viewed: 7 - Published at: a year agoIngredients
- 6 lbs cucumbers
- 1 lb onion
- 1/2 cup picking salt
- 1 1/4 cups brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- 3 cups cider vinegar
- 1 cup water
- 1/4 cup Dijon mustard
Method
- Thinly slice the cucumbers. Peel and thinly slice the onions.
- In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
- In a large saucepan, combine the sugar, cornstarch, turmeric, ginger and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions.
- Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on.
- Process in a boiling water bath canner for 15 minutes.
