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Ingredients
6 pounds unwaxed Kirby cucumbers
8 white pearl onions (not cocktail onions), peeled
½ cup pickling salt (6 ounces, by weight; kosher salt may be substituted, but do not use ordinary table salt)
4 cups ice cubes
4 cups granulated sugar
1 ½ teaspoons ground turmeric
½ teaspoon ground cloves
2 tablespoons whole mustard seeds
1 teaspoon celery seed
3 cups white vinegar
Nutritional analysis per serving (100 servings)
9 grams carbs; 38 calories; 124 milligrams sodium; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the cucumbers. Slice paper thin. Slice the onions paper thin, and mix with the cucumbers and salt in a very large container, at least 10 quarts. Add enough water to the 4 cups of ice to make 2 gallons of ice water. Mix the ice water with the cucmbers, onions and salt. Set aside for at least 3 hours. Then, drain thoroughly.
- Step 2
Sterilize 8 one-pint canning jars with new lids by boiling jars and lids for 10 minutes. Remove from heat, but leave jars in the hot water.
- Step 3
In a 6-to-8-quart saucepan, mix the rest of the ingredients and bring to a boil. Add cucumbers and onions, and cook until the mixture reaches 190 degrees on a candy thermometer.
- Step 4
Pack the mixture into hot sterilized canning jars. Wipe rims, and seal. Place the jars in boiling water to cover, and cook 15 minutes after the water returns to a boil. Cool and store.
Private Notes
Comments
Substituted turmeric based curry powder for turmeric. Nicely sharp.
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Yield was 6 pints. I think pound of cakes/pint would be a good rule of thumb.
I've made this 3 years running. Always good. I also add 2-3 sliced red bell peppers for color in with mixture and a few black peppercorns.
Yield was 6 pints. I think pound of cakes/pint would be a good rule of thumb.
Substituted turmeric based curry powder for turmeric. Nicely sharp.
N