Preparation:
Peel the cucumbers and slice in half. Scoop out the seeds. Slice the
cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal.
water in a large glass, ceramic or stainless steel bowl. Add the cucumbers
and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain
cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard
seed, celery seed and tumeric in dutch oven. Cook five minutes. Add
cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars,
leaving 1/8 inch headspace, and seal.
Process in boiling water bath for 10 minutes. NOTE: When processing, make
sure that the level of boiling water is at least 1 inch above the jar tops.
Begin timing when the water returns to a boil. Source: Saskatoon Star
Phoenix |
