Ingredients:

  • 5 lbs pickling cucumbers, sliced into 1/4-inch chips
  • 2 cups white onion, thinly sliced
  • 1/2 cup pickling salt
  • 4 cups white distilled vinegar (5% acidity)
  • 2 cups water
  • 2 cups granulated sugar
  • 1 tbsp yellow mustard seeds
  • 1 tsp celery seed
  • 1/2 tsp ground turmeric

Instructions:

  1. Combine sliced cucumbers and onions in a large non-reactive bowl.
  2. Sprinkle the pickling salt evenly over the vegetables and toss well.
  3. Let the mixture sit for 3 hours to draw out excess cellular water.
  4. Rinse the vegetables thoroughly under cold running water to remove excess salt and drain in a colander.
  5. In a stainless steel pot, combine the white vinegar, water, sugar, mustard seeds, celery seed, and turmeric.
  6. Bring the mixture to a simmer over medium-high heat, stirring occasionally until the sugar is completely dissolved.
  7. Remove from heat and let it sit for 2 minutes to settle.
  8. Sterilize canning jars in simmering water.
  9. Pack the drained cucumber and onion mixture tightly into the hot jars, leaving 1/2 inch of headspace.
  10. Pour the hot brine over the vegetables, maintaining that 1/2 inch headspace.
  11. Run a clean plastic utensil or bubble remover around the inside of the jar to release trapped air.
  12. Wipe the rims clean, center the lids, and screw on the bands until fingertip tight.
  13. Process the jars in a water bath canner according to safety guidelines.