Ingredients 

16 cups sliced small to medium pickling cucumbers (4 quarts)*

8 medium white onions, sliced cup pickling salt

3 cloves garlic, halved

Crushed ice

4 cups sugar

3 cups cider vinegar

2 tablespoons mustard seeds

1½ teaspoons ground turmeric

1½ teaspoons celery seeds

1

In a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot, combine cucumbers, onions, pickling salt, and garlic; top with 2 inches of crushed ice. Cover with lid and chill in the refrigerator for 3 to 12 hours.

2

Remove any remaining ice from pot; transfer cucumber mixture to a colander and drain. Remove garlic; discard. In the same pot, combine sugar, vinegar, mustard seeds, turmeric,

and celery seeds. Bring to boiling, stirring until sugar dissolves. Add cucumber mixture. Return to boiling, then remove from heat.

4

Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids.

5

Process filled jars in a boiling-water canner for 10 minutes (star timing when water returns to boiling). Remove jars from canner; cool on wi racks. Makes 7 pints.

PER ¼ CUP: 33 cal., 0 g fat (0 g sat. fat 0 mg chol., 266 mg sodium, 9 g carbo., 0 g fiber, 0 g pro.