- 24 cups thinly sliced cucumbers
- 5 medium (think baseball-sized) white onions
- 1/3 cup kosher salt
- 3 3/4 cups white vinegar
- 2 cups white sugar
- 3 T whole mustard seed
- 1 1/2 T whole celery seed
- 1 t ground turmeric
- 11 pint (500 ml) Mason jars
- 11 snap lids and rings
Directions for cooking and canning:
- Rinse the cucumbers well. Trim the ends.
- Set up your entertainment system. 24 cups will take a while. I'm finally watching Gilmore Girls about a decade after it left the air. Yay, Netflix.
- Slice the cucumbers thinly. I used the mandoline (or mangler as it's known in our house because it tends to bite!) set at 1/16".
- Layer the cucumbers in a strainer, sprinkling salt between layers. Set the strainer inside a larger pot or bowl to catch the drips and set it aside to drain for at least 3 hours. I left it overnight in the fridge.
5. Thinly slice the onions. Maybe they were supposed to be salted and drained as well? I didn't do that. Everything was fine.
6. Wash your Mason jars in hot soapy water. Rinse well.
7. Fill your canning pot halfway-ish with water and put it on to heat. Put 6 of your jars in there to heat up. While you don't necessarily need to pre-sterilize, you'll be packing the jars with hot stuff, so it's important for the jars to be hot as well.
8. Put the vinegar, sugar, spices, and any remaining salt into a large pot. Bring it to a boil, giving it a stir to help dissolve the sugar.
9. Shake the cucumbers in the strainer to drip off as much of the liquid as you can, but don't rinse off the salt. Add alternating handfuls of cucumbers and onions to the hot pickle brine.
10. Stir everything together thoroughly and bring it back up to a gentle boil.
11. Scoop a small amount of water from the canner into a small pot and put your snap lids in there to heat.
12. Retrieve your hot jars from the boiling water and quickly ladle the hot pickle mixture into hot jars, using a wide mouth funnel. Leave about an inch of headspace.
13. "Bubble" each jar with a skewer or chopstick to release any trapped air. Wipe each rim with a clean damp paper towel. Place a heated snap lid down and screw the ring on finger tip tight.
14. Put the jars into your water bath canner. Make sure there is at least an inch of water above the top of your jars. Put the pot lid on and return to the boil for 15 minutes. Don't start your timer until the water is boiling.
15. Remove jars from the canner (or let them sit in the canner until everything calms down). Put the remaining 5 jars into the canner to heat up and repeat the process.
There you go! Eleven pints, ready to eat... after at least 6 weeks of waiting for them to flavourify in the jars.