Ingrients & Directions
4 qt Cucumber; thinly sliced
8 md Onion; peeled/thinly sliced
1/2 c Pickling salt
5 c Sugar
1 1/2 ts Turmeric
1 ts Celery seed
2 tb Mustard seed
5 c Cider vinegar
Mix the cucumbers and onions with the salt and 2 quarts of cracked
ice and let them stand, covered with a weighted lid, for 3 hours.
Drain thoroughly and put the vegetables in a large kettle. Add the
sugar, spices and vinegar and bring almost to a boil, stirring often
with a wooden spoon, but do not boil. Pack the pickles into hot jars
and seal.
Yields
8 Pints