- 6 lbs. pickling cucumbers
- 2 onions, thinly sliced
- 1/2 cup canning salt
- 4 cups white vinegar
- 4 cups sugar
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- Wash and slice cucumbers into 1/4 inch thick slices.
- In a large bowl, combine cucumber slices, onions and salt. Stir to combine and let sit for 3 hours.
- Rinse cucumber mixture with cold water and drain.
- In a large pot, bring vinegar, sugar, mustard seed and celery seed to a boil over medium heat. Add cucumber mixture and stir to combine.
- Bring mixture back to a boil then reduce heat and simmer for 10 minutes.
- Using a slotted spoon, transfer pickles to pint jars leaving 1/2 inch headspace. Fill jars with hot liquid from pot.
- Remove air bubbles from jar and wipe rims clean before adding lids.
- Process jars in boiling water for 10 minutes.
- Let cool completely before storing.
pickles
canning
cucumbers
vinegar
sugar