| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Home1 |
1 |
servings |
INGREDIENTS
| 6 |
lb |
Pickling cucumbers |
| 2 |
lb |
Onions – thinly sliced |
| 1/2 |
c |
Salt |
| 4 |
c |
Vinegar |
| 4 1/2 |
c |
Sugar |
| 2 |
tb |
Mustard seed |
| 2 |
tb |
Celery seed |
| 4 |
qt |
Size canning jars or 8 pint sized |
INSTRUCTIONS
Directions : Wash cucumbers. Cut off blossom end and discard. Cut
into 1/4 inch slices. Combine cucumbers and onions in a large bowl.
Add salt. Cover with 2 inches of ice and refrigerate 3-4 hours.
Combine remaining ingredients in a large pot. Boil 10 minutes. Add
cucumbers and onions and slowly reheat to boiling. Fill jars with
slices and cooking syrup, leaving 1/2 inch head space and secure
lids. Follow instructions for boiling jars from the tomato canning
instructions, except only boil for 10 minutes. Cool and store.
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