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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
30 small cucumbers (about 5 pounds), cut into 1/8-inch slices |
6 medium onions, thinly sliced |
1/2 cup salt |
1 quart vinegar |
3 cups sugar |
1 tablespoon plus 1 teaspoon celery seeds |
2 teaspoons mustard seeds |
2 teaspoons ground ginger |
1 teaspoon ground turmeric |
Directions:
1. Layer cucumbers, onion, and salt in a large glass or ceramic container; cover with ice. Let stand 2 hours. Drain and rinse cucumbers and onion 3 times in cold water.
2. Combine remaining ingredients in a stainless steel stockpot. Bring to a boil; add cucumbers and onion. Reduce heat; simmer, stirring occasionally, 30 minutes or until cucumbers are translucent.
3. Pack pickles into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.
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