15 c. sliced pickling cucumbers, make sure they are unwaxed and wash them well, esp. around stem area
3 onions, thinly sliced
1/4 c. coarse salt (without iodine! use pickling salt)
4 c. cracked ice
2 1/2 c. cider vinegar (make sure it's 4 to 6 percent acetic acid)
2 1/2 c. sugar
3/4 tsp. turmeric
1/2 tsp. celery seeds
1 tbsp. mustard seeds
Combine cucumbers, onions, salt and ice in a large bowl.
Put a weight on and allow to stand 3 hours. I top them with a clean plate, then top the plate with jars of water.
After 3 hours, drain thoroughly.
Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Add drained cucumbers.
Place pot on medium low heat.
Bring almost to a boil, but do not boil! Remove from heat.
Seal in sterilized jars for 10 minutes in a hot water bath.
Makes 3 qts.
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