Be sure to use small pickling cucumbers, which have fewer seeds and crisper texture than English or salad cucumbers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

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Ingredients

Directions

  • In a very large bowl, layer cucumbers and onions with salt and ice and let stand for 30 minutes. Remove remaining ice. Drain and rinse mixture well.

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  • In a 6- to 8- quart stainless-steel, enamel, or nonstick heavy pot combine remaining ingredients. Heat to boiling. Add cucumber mixture. Return to boiling.

  • Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.

Nutrition Facts

51 calories; 0 g total fat; 0 mg cholesterol; 385 mg sodium. 12 g carbohydrates; 1 g protein;

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