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Ingredients
- 4 lbs. (about 6 large) cucumbers, cut into 1/4-inch slices
- 3 medium onions, cut into 1/8-inch slices
- 3 c. sugar
- 3 c. cider vinegar
- 4 t. canning/pickling salt
- 1 1/2 t. mustard seed
- 1/2 t. alum
Method
- In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until the sugar is dissolved. Pour over cucumbers and onions. Mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks. Yields about 2 1/2 quarts.
