Ingredients
50
50 servings
- •2 quarts water
- •0.5 cup salt
- •20 cucumbers, cut into 1/8-inch slices
- •ice cubes
- •6 cups white sugar
- •4 cups water
- •4 cups apple cider vinegar
- •4 teaspoons ground turmeric
- •4 teaspoons mustard seed
- •1 teaspoon celery seed
Instructions
- Stir 2 quarts of water and salt in a large pot until salt dissolves. Submerge cucumbers in water. Add ice to water to keep cold. Let cucumbers soak for 2 hours.
- Drain salt water; rinse and drain cucumber slices twice.
- Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
- Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack cucumbers into hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.
- Let cucumbers pickle for 2 weeks before eating, shaking each jar once daily.
Nutritional Facts
Per 50 servings
- Calories: 116
- Carbohydrate: 29g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 26g
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