dawn_mo
Well-known member
Source: Sunset Magazine
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
- - - - - - - - - - - - - - - - - -
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
- - - - - - - - - - - - - - - - - -
Last edited by a moderator: