Ingredients for 6-pint jars
|2 ½ lbs.||Farm Fresh Cucumbers (usually about 24/3”-4” pickles)|
|1 lb.||Spanish or White Onion (slice thick) onion is very important because not many know it adds to the sweetness of the brine. If you want to add color, slice thinly a red bell pepper and toss it with the cukes and onions.|
|¼ cup||Pickling Salt (Kosher is OK, but NO GO on table salt)|
|1 ¼ cup||White Distilled Vinegar|
|2 ¼ cups||Granulated Sugar|
|2 tbsp.||Mustard Seed – White is preferred over the spicier brown or black seeds.|
|¾ tsp.||Celery Seed|
|-||If Spice is your thing – Susan would add 2 teaspoons of crushed red pepper flakes to her pickle brine.|
Prep and Pickling Steps:
- Slice with care the cucumbers and onions approximately ¼” thick.
- Place both in a large bowl and cover with water, mix in thoroughly Pickling Salt and let stand for 4 hours. Rinse and drain.
- Sterilize your jars before filling by immersing in boiling water – let them cool before canning.
- Add all remaining ingredients into a 6qt. pot or larger if making more than 1 batch)
Note From Susan: “for the sake of flavor, I would not make more than 4 batches at a time.”
- Bring sugar mixture to boil. As soon as the sugar dissolves and liquid is clear, add your cucumbers and onions slices.
- Bring the mixture to a boil again. Using a slotted spoon pack your jars, top them off with the hot mixture to about ½” from the rim. Always wipe your jars clean.
- Secure by using a self-sealing lid or rubber washer and metal lid with screw-on band.
- Return the sealed jars to a boiling water bath for 15 minutes. Jars should make a popping noise when sealed. If sealed properly, the jars are safe for pantry for up to a year. But, they never last that long!
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