Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 30 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Thoroughly wash cucumbers, scrubbing lightly with a soft vegetable brush and removing all dirt and sand. Discard stem and blossom ends. Slice crosswise into 1/8 inch thick coins. Peel and slice onions to the same thickness. Layer cucumbers and onions in a glass or stainless steel container, lightly sprinkling each layer with pickling salt. Cover and let stand in a cool place 3 hours.
Drain cucumbers and onions; rinse in cool water and drain thoroughly.
Prepare pickling liquid - combine vinegar, artificial sweetener, celery seed, mustard seed and turmeric and bring to a boil. Add vegetables and return to a boil. Remove from heat.
Using a slotted spoon pack vegetables into hot jar to within 1/2 inch of top rim. Add hot pickling liquid to cover vegetables to within 1/4 inch of top rim (headspace). Using a nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining jars.
Cover canner; bring water to a boil. At altitudes up to 1000 ft, process - boil filled jars - 10 minutes. Remove jars without tilting. Cool upright, undisturbed for 24 hours. Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars as desired. Label and store jars in a cool dark place.
Yield 6 pint jars or 3 quart jars.
