Preparation / Directions:
* Cucumbers should be unwaxed, about 4-5 inches long, sliced 1/8" thick.
** Onions should be as big around as the cucumbers, sliced 1/8" thick.
Have ready 4-5 pint canning jars, rings, and lids, sterilized.
Layer cucumbers and onions in large glass, plastic, or stainless steel
bowl, sprinkling each layer with pickling salt. Add water to cover. Add
cracked ice. Let stand at least 3 hours, stirring occasionally.
Important: Standing period and use of ice insures very crisp pickles.
Combine brown sugar, vinegar, water, mustard seed, celery seed, pickling
spices, tumeric, and cloves in large stainless steel or non-stick kettle.
Bring to a boil and simmer 5 minutes. Let stand, covered, 2-3 hours.
Remove any remaining ice from cucumbers and onions, drain and rinse under
cold water. Return pickling solution to a boil. Add cucumbers and onions
to pickling solution and heat until almost boiling. Simmer gently 4-5
minutes.
Place jar lids in simmering water for at least 5 minutes. Pack pickles
tightly in jars, pressing down with wooden spoon. Cover with hot pickling
solution to within 1/4" of jar rim. Cap jars
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