| Measure | Ingredient |
|---|---|
| 4 pounds | Cucumbers; cut into slices |
| 2 pounds | Onions; thinly sliced |
| ⅓ cup | Canning salt |
| 2 cups | Sugar |
| 2 tablespoons | Mustard seed |
| 2 teaspoons | Turmeric |
| 2 teaspoons | Celery seed |
| 1 teaspoon | Ginger |
| 1 teaspoon | Peppercorns |
| 3 cups | Vinegar |
Combine the cucumber and onion slices in a large bowl. Layer the vegetables with the salt; cover with ice cubes. Let stand 1 1/2 hours. Drain and rinse. Combine the remaining ingredients in a large pot; bring to a boil. Add the drained cucumber and onions and return to a boil. Pack the hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubles. Adjust the two-piece caps. Process 10-minutes in a boiling water canner. Nutritional Information per 1/4 cup: 26 calories, 0.2g fat, 7g carbohydrates, 0g cholesterol, 289mg sodium ** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95
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