Small Batch
- 13 cups sliced Cucumbers
- 3 cups sliced Onions
- 4 1/2 cups Sugar
- 4 cups Vinegar
- 2 TBS Mustard Seed
- 1 1/2 TBS Celery Seed
- 1 TBS Ground Turmeric
- 1/2 cup Course Salt
Large Batch
- 40 cups sliced Cucumbers
- 10 cups sliced Onions
- 13 1/2 cups Sugar
- 12 cups Vinegar
- 6 TBS Mustard Seed
- 4 1/2 TBS Celery Seed
- 3 TBS Ground Turmeric
- 1 cup Course Salt
Wash cucumbers and trim a thin slice off the blossom end. Slice cucumbers and onions into rounds 1/4 inch thick.
Combine in a large bowl or pot sprinkle salt over top. Cover and place in the fridge for 2 to 3 hours.
Drain cucumber mixture and rinse.
In a large stock pot combine remaining ingredients and bring to a boil. Boil for 10 minutes then add cucumber mixture. Return to a boil and remove from heat.
Ladle into jars.
Run a spatula around the outside edges of the jar to remove air bubbles.
Wipe the jar rims with a damp cloth.
Add lids and water bath can for 10 minutes or according to your altitude.
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.