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Categories:
pickling cucumbers sweet yellow onion Pickling Or white vinegar sugar garlic dill celery turmeric canning
Viewed: 83 - Published at: 5 years agoIngredients
- 3 pounds Pickling Cucumbers
- 1 whole Large Sweet Yellow Onion
- 1/4 cups Pickling Or Kosher Salt
- 3 cups White Vinegar
- 3/4 cups Sugar
- 4 cloves Garlic, Minced
- 2 teaspoons Dill Seed
- 2 teaspoons Mustard Seed
- 2 teaspoons Celery Seed
- 1/2 teaspoons Turmeric
- 4 whole Pint-sized Canning Jars, Lids And Rings
Method
- Finely chop the cucumbers and onions.
- Note: I used my food processor for chopping, but be careful not to over process.
- Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt.
- Stir well and allow to stand for 1 hour.
- Drain the cucumber mixture in a colander; rinse with cold water and drain well.
- In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.
- Add the drained cucumber and onion mixture and return to a boil, stirring frequently.
- Reduce the heat to medium low and simmer for 10 minutes.
- Pour into sterilized jars, leaving 1/2 inch head space.
- Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.
- Makes 4 pints
