(3 to 4 quarts)
4 cups Sugar
4 cups Cider Vinegar
½ cup Kosher Salt
1 ½ tsp. Tumeric
1 ½ tsp. Celery Seed
1 ½ tsp. Mustard Seeds
1 Large Yellow Onion, sliced very thin
8 to 12 lbs. Fresh Cucumbers, sliced very thin
In a large bowl mix the first six (6) ingredients together until sugar is dissolved. This is at room temperature. Set aside while you slice the onion and cucumber. It is best to use a mandolin on its thinnest choice to slice these. Sterilize the jars you are going to use for these pickles. Divide the onion equally between the jars and then start adding the cucumbers. Press the cucumbers into the jars as tight as you can. Wipe the tops of the jars with a clean dump cloth. Stir the liquid mixture again and pour over the cucumbers until the liquid is within ½ inch of the top of the jars. Seal the jars with lids tightly and place in the refrigerator. Let the pickles set for 5 days before trying the pickles. Pickles must be kept refrigerated and will last for months.
Note: These pickles taste a long the line of a Bread and Butter Pickle
but are different. You could add some red pepper flakes, a few
dry red peppers or some sliced Jalapeno peppers for some heat
if you like.
Note: You may have some excess liquid when you are done. Just pour
it down the drain.
Ideas for Future Effort