Ingredients
25 cucumbers
12 onions
Salt water for soaking
2 cups sugar
1 quart vinegar
2 teaspoons mustard seed
2 teaspoons celery seed
1 tablespoon turmeric
Method
Trim and thinly slice the cucumbers and onions. Place them in a bowl and cover with salt water. Let them soak for one hour, then drain thoroughly.
In a large saucepan, combine the sugar, vinegar, mustard seed, celery seed, and turmeric. Bring the mixture to a boil, stirring until the sugar dissolves. Add the drained cucumbers and onions to the hot liquid and return to a brief boil so the vegetables are heated through and evenly coated with the pickling liquid.
Ladle the hot cucumbers and onions into sterilized jars, leaving appropriate headspace, and seal while hot according to standard canning guidelines. Allow jars to cool completely. Store in a cool, dark place and refrigerate after opening.
Recipe contributed by Grace Selzer