Here is the recipe and pictures.
Recipe from Better Homes & Gardens Canning and Preserving
4 qts sliced medium cucumbers (about 4 1/2 pounds)
8 medium white onions,sliced (about2 1/2 pounds)
1/3 cup pickling salt
3 cloves garlic,halved
cracked ice
4 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed

1. In a large bowl combine cucumbers,onions,salt,and garlic. Add about 2 inches of cracked ice. Refrigerate for 3 hours;drain well. Remove garlic.
2. In an 8 or 10 qt dutch oven or kettle combine sugar,vinegar,mustard seed,turmeric,and celery seed. Add drained mixture.

3. Bring to boiling. Pack cucumber mixture and liquid into hot,clean pint canning jars,leaving 1/2 inch head space. Remove air bubbles,wipe jar rims,and adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing after water begins to boil).

4. Remove jars from canner;cool on racks. Makes 7 pints.

Have a great day!
Leat
1 comment:
These are my Hubby's favorites, must copy this reciepe for summer!
Thanks.
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