Ingredients
- 6 pounds unwaxed Kirby cucumbers
- 8 white pearl onions (not cocktail onions), peeled
- ½ cup pickling salt (6 ounces, by weight; kosher salt may be substituted, but do not use ordinary table salt)
- 4 cups ice cubes
- 4 cups granulated sugar
- 1 ½ teaspoons ground turmeric
- ½ teaspoon ground cloves
- 2 tablespoons whole mustard seeds
- 1 teaspoon celery seed
- 3 cups white vinegar
- Nutritional Information
Nutritional analysis per serving (100 servings)
41 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 319 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 pints, at least 100 servings
Preparation
- Wash the cucumbers. Slice paper thin. Slice the onions paper thin, and mix with the cucumbers and salt in a very large container, at least 10 quarts. Add enough water to the 4 cups of ice to make 2 gallons of ice water. Mix the ice water with the cucmbers, onions and salt. Set aside for at least 3 hours. Then, drain thoroughly.
- Sterilize 8 one-pint canning jars with new lids by boiling jars and lids for 10 minutes. Remove from heat, but leave jars in the hot water.
- In a 6-to-8-quart saucepan, mix the rest of the ingredients and bring to a boil. Add cucumbers and onions, and cook until the mixture reaches 190 degrees on a candy thermometer.
- Pack the mixture into hot sterilized canning jars. Wipe rims, and seal. Place the jars in boiling water to cover, and cook 15 minutes after the water returns to a boil. Cool and store.
5 hours
Dining and Cooking