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In a 6- to 8-quart stainless-steel, enamel or nonstick heavy pot combine cucumbers, onions, pickling salt and garlic. Add 2 inches of crushed ice. Cover with lid and chill for 3 to 12 hours.
Remove any unmelted ice from the pot. Transfer cucumber mixture to a large colander and drain. Remove and discard garlic.
In the same pot combine sugar, vinegar, mustard seeds, celery seeds and turmeric. Bring to a boil, stirring to dissolve sugar. Stir in cucumber mixture. Return to boiling; remove from heat.
Pack hot cucumber mixture and liquid into 7 hot sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.