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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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I used a mixture of Ball recipe and one I found online. Did some tweeking to get one that we enjoyed. We sliced by hand to get the thickness we wanted, Recommended was a slicer, set at 1/4 inch. Remember to cut both ends off of the cucumbers. Ingredients:
10 cups cucumbers (sliced, pickling type) |
3 medium onions (more or less can be added) |
3/4 cup canning salt |
3 cups white vinegar |
1/2 cup water |
2 1/2 cups sugar |
1/2 teaspoon celery seed |
1 1/2 teaspoons turmeric |
1 teaspoon ginger |
2 tablespoons mustard seeds |
Directions:
1. Place sliced cucumbers and onions into a large bowl and mix in salt. Cover with ice and let sit for 2 hours. Transfer to colander and rinse well, allow to drain.
2. In canner water should be hot to receive the jars.
3. In large saucepan combine remaining ingredients and bring to low boil, stirring to disolve sugar. Stir in cucumbers and onions and bring to a boil, allowing to boil hard for 30 seconds.
4. Remove from heat and ladle the vegetables into hot jars (1 pint) and fill to 1/2 inch. Ladle in liquid to 1/2 inch headspace and remove bubbles, adding more liquid if needed.
5. Wipe rims of jars, center warmed lids and tighten rings to fingertight and place into canner and insure that water is 1 inch above the lids.
6. Bring the hot water to a roaring boil and process the jars for 10 minutes. Turn off heat, wait five minutes and remove jars.
7. Allow to cool, check to see if lids have sealed and store. Any that have not sealed should be refrigerated.
8. Tip. Jars should be washed in hot water, rinsed well. Then placed on cookie sheet and put into oven at low heat (200 degrees) to keep warm and sterile.
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