How to make it

  • Wash Cucumbers with scrub brush. Soak in a basin or large stockpot filled with 1/4 C vinegar, 2 Tablespoons of salt, and cover with water. Let soak 25-30 min. After giving them a good swish with your hands. Rinse, and dry on a rack.
  • Slice into 1/8 to 1/4 inch thick slices, discard blossom ends.
  • Add onions, garlic and salt, mix thouroughly. Cover with ice cubes, set in fridge 3 hours.
  • Drain thouroughly and remove garlic.
  • Combine sugar, spices, and vinegar- heat to a boil.
  • Add drained cuke and onion slices, heat at least 5 more minutes.
  • Pack hot pickles loosely into clean, hot, pint jars. To 1/2 inch of top, remove air bubbles. Wipe top of jar, wipe lid, adjust to fit with rings.
  • Process in boiling water, 5 min. in New York (We are high altitude in Denver, I process mine 10 minutes)
  • Start to count processing time as soon as the water RETURNS to a boil.
  • Remove hot jars, place on newspaper to cool, upright, spaced apart with room to cool. Seals will go down.
  • Yield: 7 pints

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