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1
Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.
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2
Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice.
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3
Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.
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4
Sterilize jars & lids.
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5
In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil.
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6
First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim.
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7
Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
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8
Store in refrigerator - will keep for about a year.
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9
**If coriander seed cannot be found, can use 1 teaspoon of ground in its place**.
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10
***I generally put 1/2 habanero pepper, diced finely in with each pint for a spicier pickle which we all prefer, however, I didn't include in the ingredients. I put them in the jar before adding vinegar solution, however, it can be added later if you find you want to try a spicy taste, just let the jar sit for a few days before trying to give the habanero a chance to share it's flavor.***.
