Ingredients
Method
- Thinly slice the cucumbers and onions. I set my mandolin at a setting in between 1/8 inch and 1/4 inch.
- Place in a large bowl. Add the canning salt. Cover with cold water. Let sit at room temperature for 2 hours.
- Prepare your jars and lids by washing with hot soapy water. Put the jars in a pot of water on the stove to keep hot. (I just put them in my canner as it's coming to a boil while I'm preparing my recipe.)
- Drain the cucumbers and onions and rinse thoroughly with cold water.
- In a large stainless steel pot, mix the vinegar, sugar, and spices. Bring to a boil.
- Add the cucumbers and onions. Return to a boil. Remove from heat.
- Pack the vegetables into hot jars. Ladle the hot liquid into the jars. Run a small spatula around the inside of each jar to make sure all air bubbles are removed. Leave 1/2 inch headspace. Wipe the rim of the jar. Secure the jar with a lid and band.
- Place the jars in the canner, making sure the water covers them. Bring to a boil and process for 10 minutes.
- Let sit for 5 more minutes before removing the canner lid. Remove from the canner. They should start sealing, and all jars should seal within 24 hours.
Nutrition
Notes
Makes 5 to 6 pints. These pickles are SO good; I could just sit and eat them out of the jar. You'll need a water bath canner, lids, rings, a canning funnel, stainless steel tongs, and a large stainless steel saucepan.