Preparation:
* Onions should be peeled and thinly sliced.
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. Makes 7 - 8 pints. |
