Ingredients:
Amount Measure Ingredient -- Preparation Method
Cooking Directions:
-------- ------------ --------------------------------
4 pounds unwaxed cucumbers - (3" to 4" long)
1/2 pound onions - (2 large)
1/2 cup coarse kosher salt
= (or 6 tbsp uniodized table salt or
pickling salt)
Water
2 1/2 cups sugar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1 1/2 teaspoons ground turmeric
2 1/2 cups cider vinegar
To salt vegetables: Using mandolin or food processor, slice cucumbers
and onions as thin as possible. In 4-quart bowl (not aluminum), layer
prepared cucumbers and onions with salt. Cover with cold water.
Refrigerate, covered, for 4 to 5 hours, or overnight.
To heat vegetables: Drain vegetables. Rinse and drain again.
Refrigerate in colander set in bowl. Meanwhile, place sugar, spices and
vinegar in a 6- to 8-quart saucepan. Stir to dissolve sugar. Bring to a
boil. Add well-drained vegetables all at once. Stir to encourage even
heating. Heat just to a boil.
To fill jars: Adjust heat to keep mixture hot, but not boiling. Using
slotted spoon, fill hot, sterilized jars within 3/4- to 1-inch of top.
Cover with boiling syrup to within 1/4-inch. Using tea strainer, remove
spices remaining in pan, divide them among jars and seal. Discard
leftover syrup. (Note: You may have as much as 2 cups leftover syrup, but
it's too watered down by cucumbers to be reused.)
To store pickles: Seal. Cool. Label. Store in refrigerator. Wait at
least 1 month before using, to develop best flavor. But for best quality,
consume pickles within 6 weeks.
This recipe yields 4 pints. |
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