From Recipezaar.
50 min | 30 min prep
3 quarts
* 15 cups sliced pickling cucumbers
* 3 onions, thinly sliced
* 1/4 cup coarse salt
* 4 cups cracked ice
* 2 1/2 cups cider vinegar
* 2 1/2 cups sugar
* 3/4 teaspoon turmeric
* 1/2 teaspoon celery seed
* 1 tablespoon mustard seeds
* Combine cucumbers, onions, salt and ice in a large bowl.
* Mix well.
* Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
* Drain thoroughly.
* Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
* Add drained cucumbers.
* Place pot on medium low heat.
* Bring almost to a boil, but DO NOT ALLOW TO BOIL.
* Remove from heat.
* Seal in sterilized jars, 10 minutes in a hot water bath.
* Easy way to sterilize jars: Wash them well in hot soapy water.
* Dry them off.
* Put on a cookie sheet, right side up, at 225°F for 15 minutes.
* Turn off oven and leave them in there until you need them.
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