Wash the cucumbers and slice them thinly. I cut them in half lengthwise so they fit in the feeder tube of my food processor.
Peel the onions and slice thinly...I cut them to size and sliced them in the food processor as well. Beware that when you open the food processor you will cry...at least I did.
Combine the cucumbers and onion, pour in salt, combine, and set aside for two hours.
Now is a perfect time to open a bottle of wine (as I did, yum), take a siesta or sterilize your canning jars if you are going that route. This recipe filled 12 pint jars plus a little extra.
Half an hour before the two hours is up, mix the remaining ingredients in a stock pot and bring to a boil. Rinse the cucumbers and onions and add them to the boiling mixture.
Simmer for about half an hour, depending on the thickness of your slices. Spoon into jars, wipe down the edge of the jar and put the lids on. Put the jars into your jar lifter basket thing.
Lower the jars into simmering water, making sure the jars are covered by about an inch of water. Boil for about 5 minutes then carefully lift out the basket. Let cool.
Once cool, press on the top of each lid. If the lid can be pressed down it isn't properly sealed...I'm not sure how to fix that problem. :) Good luck and enjoy the deliciousness!
- 20.0 Medium cucumbers
- 10.0 Red onions
- 1.0c Salt
- 4.0c Water
- 4.0c White vinegar
- 3.0c Sugar
- 4.0tsp Celery seed
- 2.0tsp Mustard seed
- 2.0tsp Ginger
- 1.0tsp Turmeric
Maple Grove, Minnesota