| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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