Here’s the recipe:
Makes 7 pints
- 4 quarts cucumbers, sliced (about 15, 6″-8″ cucumbers; leave peels on)
- 4 medium white onions, peeled and thinly sliced
- 2 quarts ice
- 1/2 cup pickling salt (regular table salt leaves a sediment in the jars)
- 5 cups sugar
- 1 1/2 tsp turmeric
- 1 tsp celery seed
- 2 Tbsp mustard seeds
- 5 cups apple cider vinegar
In a large pot (I use my pressure canner), mix cucumbers, onions, salt and ice. Cover with a lid and let sit for 3 hours. Next, drain the mixture well and return to pot. Add sugar, spices, and vinegar; heat until it’s almost boiling, stirring mixture- do not let it get to a boil.
In the mean time, have your jars either steaming in the dishwasher, simmering in a pot of hot water, or sitting in a low heated oven. You’ll need the jars hot before you add the extremely hot pickle mixture to them; otherwise the jars could break.
When the mixture is ready, pour into hot jars, leaving about 1″ headspace, and seal lids. Hot water bath for 10 minutes, just to be safe.