4 lbs cucumbers
2 lbs sweet onions
1/4 cup canning salt
3 cups white vinegar
2 cups white sugar
2 T mustard seeds
2 tsp celery seeds
1 tsp tumeric
1 tsp ginger
2 T whole peppercorns
couple of shakes red pepper flakes
Wash cukes thoroughly, cut ends off. Peel onions, slice or if small, use whole. Cut into spears or slices. Place in a colander and salt. Let drain for about 30 minutes. If time is an issue, place in a ziplock bag and refrigerate.
Prep 6 pint jars or 3 quart jars and lids.
Mix liquid stuff and seasoning in a large saucepan. Heat to simmering.
Pack cucumbers and onions tightly in jars. Ladle the juice over the jars. Remove air pockets as needed. Fill juice up to 1/4 off the top of jars. Clean the rim of the jar with a damp paper towel. Place heated lids on jars, screw down rims and process in hot water bath. I do 10 minutes for pints and 15 for quarts.
2 lbs sweet onions
1/4 cup canning salt
3 cups white vinegar
2 cups white sugar
2 T mustard seeds
2 tsp celery seeds
1 tsp tumeric
1 tsp ginger
2 T whole peppercorns
couple of shakes red pepper flakes
Wash cukes thoroughly, cut ends off. Peel onions, slice or if small, use whole. Cut into spears or slices. Place in a colander and salt. Let drain for about 30 minutes. If time is an issue, place in a ziplock bag and refrigerate.
Prep 6 pint jars or 3 quart jars and lids.
Mix liquid stuff and seasoning in a large saucepan. Heat to simmering.
Pack cucumbers and onions tightly in jars. Ladle the juice over the jars. Remove air pockets as needed. Fill juice up to 1/4 off the top of jars. Clean the rim of the jar with a damp paper towel. Place heated lids on jars, screw down rims and process in hot water bath. I do 10 minutes for pints and 15 for quarts.
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