6 lb Pickling cucumbers
2 lb Onions – thinly sliced
1/2 c Salt
4 c Vinegar
4 1/2 c Sugar
2 tb Mustard seed
2 tb Celery seed
4 qt Size canning jars or 8 pint
-sized
Directions : Wash cucumbers. Cut off blossom end and discard. Cut
into 1/4 inch slices. Combine cucumbers and onions in a large bowl.
Add salt. Cover with 2 inches of ice and refrigerate 3-4 hours.
Combine remaining ingredients in a large pot. Boil 10 minutes. Add
cucumbers and onions and slowly reheat to boiling. Fill jars with
slices and cooking syrup, leaving 1/2 inch head space and secure
lids. Follow instructions for boiling jars from the tomato canning
instructions, except only boil for 10 minutes. Cool and store.
Yields
1 servings