What
you need,
8-10
cups cucumbers, sliced ¼ inch thick. I
find the peels a bit tough so I peeled mine
1 or 2 large onions, sliced ¼ inch thick rounds
Combine
the cucumbers and onions in a large colander. Sprinkle with a tablespoon of
coarse pickling salt and let stand for 2 hours. A lot of liquid should drain
out of the cucumbers, which is a good thing!
In
a large pot combine,
4
cups granulated sugar
2
cups white vinegar
2
tsp. pickling salt
2
tsp. celery seed
2
tsp. turmeric
2
tsp. mustard seeds
Bring
to a boil over medium heat, stirring occasionally.
Pack
the cucumbers and onions into jars or plastic containers or if you are my Dad
and a 2 gallon ice cream pail!
Pour
the hot liquid over the cucumbers until they are just covered.
Put
a lid on the container and stash it in the fridge for 2-3 days.
After
2-3 days you have perfect sweet but sour pickles.
These
pickles will keep for months in the fridge, but they won’t last that long!
I
halved this recipe because I didn’t have enough room in my fridge for that many
pickles, you could even quarter it if you wanted to make a small batch. If you
have room, double the recipe… do it, otherwise you will be making these twice
before fall comes!
Jen of My Tiny Oven
