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1
Slice and soak the cucumbers and onions for 1 hour in 1 c. salt and sufficient cool water to cover.
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2
To make brine, combine vinegar, water, sugar, garlic, peppercorns, allspice and mustard seeds.
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3
Bring to a boil and cook for 5 min.
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4
Drain the cucumbers and onions but do not rinse.
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5
Pour the warm brine over the cukes and onions and allow to sit in a nonreactive container till cold, stirring occasionally.
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6
Meanwhile, wash and sterilize four 1-qt jars and lids to be used in the canning by placing them briefly in a pot of warm water.
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7
When the pickled mix has cooled, fill the jars to the top with the cucumbers and onions only, not the brine.
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8
Once you have filled all the jars, divide the brine between the jars, filling them to the top.
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9
With a warm clean towel, wipe the edges of the jars, secure the lids and screw on the rings.
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10
You will now need to process them for 8 to 10 min in a simmering water bath.
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11
It is important for the jars to be on a rack so they don't touch each other or possibly the bottom of the pot.
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12
The jars must be completely covered by the water therefore use a huge pot.
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13
(Contact your local Ball Jar distributor for information on equipment: racks, tongs, even pots).
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14
Allow the water in processing bath to come to a boil, turn it down to a simmer and carefully place the jars on a rack inside of the pot.
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15
Simmer for 8 to 10 min.
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16
Carefully remove from the water, allow to cold, do not let the jars touch.
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17
When they are cold, they should have a tight seal, no sound should be heard when you push on the lid.
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18
Store for months on your shelf.
