Preparation:
Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and
let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly
and put the vegetables in a large kettle. Add the sugar, spices and vinegar
and bring almost to a boil, stirring often with a wooden spoon, but do not
boil. Pack the pickles into hot jars and seal. |
