Ingredients:

  • 4 lbs pickling cucumbers, sliced 1/4 inch thick
  • 2 cups white onion, thinly sliced
  • 1/4 cup pickling salt
  • 1 cup ice cubes
  • 4 cups white distilled vinegar
  • 3 cups granulated sugar
  • 1 tsp turmeric
  • 1 tsp celery seed
  • 1 tsp mustard seed

Instructions:

  1. Combine sliced cucumbers and onions in a large non-reactive bowl. Sprinkle the pickling salt evenly over the vegetables and toss to coat. Stir in the ice cubes and let the mixture sit for 3 hours.
  2. Pour the cucumbers and onions into a colander. Rinse thoroughly under cold running water to remove the excess salt and shake well to drain all surface moisture.
  3. In a large stainless steel pot, combine the white vinegar, sugar, turmeric, celery seed, and mustard seed. Bring the mixture to a simmer over medium-high heat, stirring occasionally until the sugar is completely dissolved.
  4. Pack the drained cucumbers and onions tightly into sterilized pint jars, leaving 1/2 inch of headspace at the top. Pour the hot brine over the vegetables, maintaining the headspace, and wipe the rims with a damp cloth.
  5. Center the lids on the jars and screw the bands on until fingertip tight. Lower the jars into a boiling water bath canner, ensuring water covers the tops by 1 inch. Boil for 10 minutes, then remove and let sit undisturbed for 24 hours.