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1
Wash the cucumbers well, remove the blossom and stem ends, and slice on a cutting board with a chefs knife, or preferably with a kraut or slicing board.
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2
Place with the sliced onions in a large bowl or roasting pan, sprinkle with the salt, and mix thoroughly.
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3
Allow to stand 3 to 6 hours.
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4
Drain well, and rinse well under cold water.
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5
Taste for salt.
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6
If excessively salty, rinse some more, or cover with cold water, let stand a few minutes, then drain.
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7
Prepare 9 or 10 sterilized pint jars.
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8
(To sterilize, place on an oven rack 1 inch apart, turn the oven to 250 degrees, and let the jars remain 20 to 25 minutes.
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9
Or place upside down in about 4 inches of boiling water and let boil gently 6 to 8 minutes.)
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10
Bring the remaining ingredients to a boil in a large kettle, about 8-quart capacity.
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11
Add the cucumbers and onions and bring just to the simmering point.
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12
Do not let the mixture boil, or it will make the finished pickles limp.
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13
Immediately fill the hot sterilized jars to within 1/4 inch of the top.
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14
Wipe the sealing edges with a clean, damp cloth, dip the metal disk lids in boiling water and place on top.
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15
Seal with the screw bands.
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16
Allow to cool overnight, remove the bands, test the seal, wash jars and store.
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17
Zucchini Sliced Pickles:
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18
Use small zucchini, not more than 6 to 7 inches long and very firm.
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19
Slice and proceed as above.
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20
For firmer slices, combine 1 teaspoon powdered alum (available at drugstores) with the salt before mixing it in.
