- 3 pounds Pickling Cucumbers
- 1 whole Large Sweet Yellow Onion
- ¼ cups Pickling Or Kosher Salt
- 3 cups White Vinegar
- 2 Tbs Sugar
- 4 cloves Garlic, Minced
- 2 teaspoons Dill Seed
- 2 teaspoons Mustard Seed
- 2 teaspoons Celery Seed
- ½ teaspoons Turmeric
- 4 whole Pint-sized Canning Jars, Lids And Rings
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
