4 lb Cucumbers; cut into slices 2 ts Turmeric
2 lb Onions; thinly sliced 2 ts Celery seed
1/3 c Canning salt 1 ts Ginger
2 c Sugar 1 ts Peppercorns
2 tb Mustard seed 3 c Vinegar
Combine the cucumber and onion slices in a large bowl. Layer the
vegetables with the salt; cover with ice cubes. Let stand 1 1/2
hours. Drain and rinse.
Combine the remaining ingredients in a large pot; bring to a boil.
Add the drained cucumber and onions and return to a boil. Pack the
hot pickles and liquid into hot jars, leaving 1/4-inch headspace.
Remove air bubles. Adjust the two-piece caps. Process 10-minutes in
a boiling water canner.
Nutritional Information per 1/4 cup: 26 calories, 0.2g fat, 7g
carbohydrates, 0g cholesterol, 289mg sodium
** Fort Worth Star Telegram – Food section – 26 July 1995 **