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1
Finely chop the cucumbers and onions.
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2
Note: I used my food processor for chopping, but be careful not to over process.
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3
Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt.
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4
Stir well and allow to stand for 1 hour.
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5
Drain the cucumber mixture in a colander; rinse with cold water and drain well.
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6
In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.
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7
Add the drained cucumber and onion mixture and return to a boil, stirring frequently.
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8
Reduce the heat to medium low and simmer for 10 minutes.
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9
Pour into sterilized jars, leaving 1/2 inch head space.
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10
Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.
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11
Makes 4 pints
