Lemon cucumber pickles - part 2

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6 servings

Easy

44 min

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Ingredients

• 6 pounds of 4 to 5-inch pickling cucumbers
• 8 cups thinly sliced onions /about 3 pounds onions
• 1/2 cup canning salt
• Crushed or cubed ice
• 4 cups vinegar (5%)
• 4 1/2 cups sugar
• 2 tablespoons. mustard seed
• 1 1/2 tablespoon. celery seed
• 1 tablespoon. ground turmeric

Preparation

• Wash cucumbers. Cut 1/6-inch off blossom end and discard. Cut into 3/16-inch rings.
• Combine cucumbers and onions in a large bowl. Add canning salt.
• Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
• To Make Pickles:
  Add sugar and remaining ingredients to vinegar in a large pot. Boil 10 minutes. Add well drained cucumbers and onions and slowly reheat to boiling. Fill pint or quart jars with cucumber & onion slices, leaving 1/2-inch headspace. Fill to 1/2 inch from top with hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids.
• Process pints or quarts for 10 minutes in a Boiling Water Bath. After processing and cooling, jars should be stored 4 to 5 weeks before use to develop ideal flavor.

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