Ingredients

How to make it

  • Place sliced cucumbers & onions in the sink. Sprinkle with canning salt. Toss to coat.
  • Layer ice cubes over cucumber & onion mixture. Let stand for 2 hours. Do not skimp on this step as this helps ensure crisp pickles. Drain and rinse well.
  • Wash jars, seals & bands then sterilize in water bath canner by bringing water to a full rolling boil and allowing to boil for at least 15 minutes. I also like to boil my jar tongs, funnel & magnetic lid wand.
  • In a large pot combine vinegar, sugar, mustard seed, celery seed and turmeric.
  • Bring mixture to a boil and let boil for 5 minutes.
  • Add cucumber & onions and bring to boil again.
  • Remove mixture form heat and ladle into hot jars. Leave 1/4" head space when filling. Wipe rims clean with a damp towel and place on lids & seals. Tighten until only finger tight. Do not over tighten.
  • Place jars back into water bath canner and fill with enough water to cover jars. Cover with lid and bring to a boil. Once water has come to a full rolling boil start timer for 10 minutes. Process for the full 10 minutes.
  • Remove from canner and allow to cool. As jars seal you will hear the lids make a "ping" sound. If jars do not seal, remove lid and seal and start with a new set. Begin processing procedure again. Let jars cool completely and store in pantry or any other cool dry place. Enjoy!

Reviews & Comments 1

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    " It was excellent "
    gejr45 ate it and said...
    Good to see a recipe like this. I think its like mom used to make. I will try, Thank You
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