A summer favorite.

4 quarts pickling cucumbers, peeled and thinly sliced
8 medium sweet onions, peeled and thinly sliced
1/2 Cup Pickling salt
5 cups sugar
11/2 teaspooms Turmeric
1 teaspoon Celery seed
2 tablespoons Mustard seed
5 Cups Apple cider vinegar

In a large bowl, mix cucumbers, onionsand salt. Cover with crushed ice and allow to stand, covered with a weighted lid, for 3 hours. Drain completely.

Place cucumber mixture in a large canning pot. Add the sugar, spices and vinegar and bring almost to a boil, stirring constantly with a wooden spoon. Pack the pickles into hot jars and seal.

Makes about 8 quarts.

If you like this recipe, I think you’ll really enjoy this cookbook:


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