Ingredients
24
24 servings
- •10 cucumber, sliced
- •4 cups sliced onions
- •0.33000001311302 cup pickling spice
- •4 cups water
- •2 teaspoons ground turmeric
- •1 teaspoon celery seed
- •6 cups white sugar
- •2 quarts distilled white vinegar
Instructions
- Place cucumbers, onions, and pickling spice into a large bowl; pour in water. Cover and let stand for 6 to 8 hours, or overnight.
- Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
- Drain liquid from mixture, then transfer cucumbers, onions, and any pickling spice to a large saucepan. Add sugar, turmeric, and celery seed, then pour in vinegar, adjusting the amount if needed so it covers everything. Bring to a boil.
- Pack pickles into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Let cool to room temperature, then store in the refrigerator.
Nutritional Facts
Per 24 servings
- Calories: 218
- Carbohydrate: 55g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 52g
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