|4 pounds||Cucumbers; cut into slices|
|2 pounds||Onions; thinly sliced|
|⅓ cup||Canning salt|
|2 tablespoons||Mustard seed|
|2 teaspoons||Celery seed|
Combine the cucumber and onion slices in a large bowl. Layer the vegetables with the salt; cover with ice cubes. Let stand 1½ 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 ¼-inch headspace.
Remove air bubles. Adjust the two-piece caps. Process 10-minutes in a boiling water canner.
Nutritional Information per ¼ 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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