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Ingredients
- 2 1/2 lbs cucumbers
- 1 lb onions
- 1 head garlic
- 1/4 cup salt
- 1 1/4 cup white vinegar 5% acidity
- 1 cup apple cidar vinegar
- 2 1/4 cups sugar
- 1 tbsp mustard seed
- 3/4 tsp celery seed
- 1/2 tsp tumeric
Ingredients
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Instructions
- Slice the cucumbers, onions and peel the garlic. Put cucumbers, onions, and peeled garlic in a big bowl.
- Sprinkle the canning salt over them and then covered them with a clean towel. Put ice on the towel.
- Let it sit for about 3 hours.
- After 3 hours make a brine out of the vinegar, cider vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil in a large pot.
- Pour the now salted water off the cucumbers and rinse them.
- Put the cucumbers, onions and garlic in the pot with the brine and bring back to boil for 90 seconds.
- Ladle into hot jars and remove bubbles. Put lids and bands on jars.
- Process for 10 minutes for pints and 20 minutes for quarts in a water bath canner.
- Remove jars from canner and let cool for 12-24 hours.
- Remove bands and check seals. If any didn't seal, put them in the refrigerator to use first. Label sealed jars and store in cool, dry place.
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