Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Ripe cucumbers
6 Onions
1/2 c Pickling salt
1 ga Water
3 c Pickling vinegar
1 c Water
2 c Honey
2 tb Mustard seed
2 ts Celery seed
2 ts Tumeric
Peel the cucumbers and slice in half. Scoop out the
seeds. Slice the cucumbers into spears. Peel and
slice the onions. Combine salt and 1 gal. water in a
large glass, ceramic or stainless steel bowl. Add the
cucumbers and onions and soak overnight. Sterilize 5 -
1 pint jars and lids. Drain cucumber-onion mixture.
Combine vinegar, one cup water, honey, mustard seed,
celery seed and tumeric in dutch oven. Cook five
minutes. Add cucumber-onion mixture, heat to boiling.
Ladle into hot, sterilized jars, leaving 1/8 inch
headspace, and seal.
Process in boiling water bath for 10 minutes. NOTE:
When processing, make sure that the level of boiling
water is at least 1 inch above the jar tops. Begin
timing when the water returns to a boil. Source:
Saskatoon Star Phoenix
