- 45 mins
- 360 mins
Ingredients
- 10 lbs. cukes
- 4 lbs. onions
- 2/3 cups pickling or kosher salt
- 7 cups vinegar
- 8 cups sugar
- 20 garlic cloves
- 4 Tbsp. mustard seed
- 3 tsp celery seed
- 2 tsp tumeric
Preparation
Step 1
Combine cukes, onions and salt. Toss to combine. Cover and refrigerate 3-4 hours (or up to 12 hrs.)
Heat jars and start boiling water in a canner before process
Remove cukes and drain in a colander. Rinse well under running water for 2 minutes, tossing while rinsing. Drain well.
In a large pot combine vinegar, sugar, garlic, mustard and celery seeds and turmeric. Heat over high heat until boiling. Add cuke mixture and return to a boil. Turn off heat.
Using a slotted spoon fill hot jars to just below the rim. Press down to fill gaps. Using a sharp knife, scrape the inside of jars to remove the bubbles. Top with hot liquid.
Clean rims and add lids and rings.
Bring water to a boil in a canner. Add jars making sure they are covered by at least 1" of water. Put lid on canner and return to a boil. Process for 10 minutes. Remove lid and turn off heat leaving jars for 5 more minutes. Remove jars..