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To salt vegetables: Using mandoline or possibly food processor, slice cucumbers and onions as thin as possible.
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In 4-qt bowl (not aluminum), layer prepared cucumbers and onions with salt.
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Cover with cool water.
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Chill, covered, for 4 to 5 hrs, or possibly overnight.
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To heat vegetables: Drain vegetables.
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Rinse and drain again.
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Chill in colander set in bowl.
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Meanwhile, place sugar, spices and vinegar in a 6- to 8-qt saucepan.
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Stir to dissolve sugar.
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Bring to a boil.
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Add in well-liquid removed vegetables all at once.
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Stir to encourage even heating.
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Heat just to a boil.
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To fill jars: Adjust heat to keep mix warm, but not boiling.
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Using slotted spoon, fill warm, sterilized jars within 3/4- to 1-inch of top.
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Cover with boiling syrup to within 1/4-inch.
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Using tea strainer, remove spices remaining in pan, divide them among jars and seal.
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18
Throw away leftover syrup.
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(Note: You may have as much as 2 c. leftover syrup, but it's too watered down by cucumbers to be reused.)
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To store pickles: Seal.
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Cold.
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Label.
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Store in refrigerator.
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Wait at least 1 month before using, to develop best flavor.
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But for best quality, consume pickles within 6 weeks.
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26
This recipe yields 4 pints.
