INGREDIENTS

INSTRUCTIONS

In a large bowl combine the cucumbers and onion, sprinkle with salt,
and toss well. Add the ice cubes and chill, covered, overnight.
Drain the mixture in a colander and rinse under cold water. In a
saucepan bring the remaining ingredients to a boil, stirring. Add the
cucumbers and onions and bring to just a simmer, stirring. Transfer
to a bowl and cool. Chill the pickles, covered, for 24 hours.
The pickles can be made 1 week ahead and kept refrigerated, covered.
Or, spoon the hot pickles into sterilized 1-pint Mason-type jars,
filling the jars to within 1/2-inch of the top. Seal with the lids.
Put the jars on a rack in a kettle and pour in enough hot water to
cover them by 2 inches. Bring to a boil and cook, covered, for 10
minutes. Transfer the jars with tongs to a rack and cool. Store in a
cool, dark, dry place.
Yield: about 4 pints
Converted by MC_Buster.
Per serving: 857 Calories (kcal); 1g Total Fat; (0% calories from
fat); 2g Protein; 225g Carbohydrate; 0mg Cholesterol; 11304mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 0 Fat; 14 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9391
Converted by MM_Buster v2.0n.

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