Categories: Snacks
Ingredients
- 9 cups sliced pickling cucumbers
- 1 large sweet onion, halved and thinly sliced
- 1/4 cup canning salt
- 1 cup sugar
- 1 cup water
- 1 cup white vinegar
- 1/2 cup cider vinegar
- 2 tbsp. mustard seed
- 1 tsp celery seed
- 1/2 tsp whole peppercorns
- 4 bay leaves
- 12 garlic cloves, crushed
Directions
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In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain thoroughly.
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Prepare canner as directed. In a Dutch oven, combine the sugar, water, vinegars, mustard seed, celery seed and whole peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until heated through, 4 to 5 minutes.
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Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-inch headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubble and adjust headspace by adding hot pickling liquid, if needed. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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Place jars in canner; process 10 minutes. remove jars and cool.