-
1
Wash cucumbers and remove a small sliver from the blossom end.
-
2
Cut into 1/4-inch slices and measure 10 c..
-
3
In a large bowl, combine cucumbers, onion, salt and water.
-
4
Mix well.
-
5
Cover and let stand for 2 hrs.
-
6
Prepare jars and lids by washing in warm, soapy water.
-
7
Cover lids with warm water according to package directions.
-
8
Place jars on rack in deep pot of boiling water.
-
9
Turn off heat and let jars stand 10 min or possibly till ready to fill.
-
10
In a 6- to 8-qt saucepot, combine vinegar and remaining ingredients.
-
11
Bring to a boil, stirring occasionally.
-
12
Drain vegetables and rinse well.
-
13
Add in vegetables to vinegar mix.
-
14
Bring to a boil.
-
15
Immediately fill warm jars with warm vegetables, leaving 1/2-inch headspace.
-
16
Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
-
17
Wipe jar tops and threads clean.
-
18
Place warm lids on jars and screw bands on firmly.
-
19
Place jars on rack in stockpot of warm water.
-
20
Cover, bring water to boil and process for 10 min.
-
21
Remove jars from warm water and let stand, not touching, on a dish towel, several hrs or possibly overnight.
-
22
Check seals, label and store.
-
23
This recipe yields 4 to 5 pints.
