How to make it

  • 1. Remove and discard the stem end of each cucumber. Cut cucumbers into 1/4 inch thick slices.
  • 2. Sterilize jars, lids, and bands just before using for 10 minutes in simmering water or in the dishwasher.
  • 3. Tightly pack cucumber and onion slices in jars to fill completely.
  • 4. In a large saucepan, combine sugar and vinegar; cook, stirring frequently, over low heat until sugar dissolves.
  • 5. Add canning and pickling salt, turmeric, celery seed, and mustard seed. Stir until well blended.
  • 6. Pour just enough vinegar mixture into jars to completely cover the cucumber and onion slices. Seal jars with lids and bands, and refrigerate at least 24 hours and up to 6 months.

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