First Pickles of the year
2 lbs onions thinly sliced
1/3 cup pickling salt
2 cups sugar
1 tbs mustard seed
2 tsp turmeric
2 tsp celery seed ( I didn’t have any so I left it out)
1 tsp ground ginger
1 tsp whole black peppercorns
3 cups vinegar
Drain, rinse and drain again.
Combine remaining ingredients in large pot, bring to a boil.
Add drained cucumbers and onions, return to a boil.
Pack hot pickles and hot liquid into hot jars, leaving 1/4″ head space. Remove air bubbles.
Remove from canner and place in cool spot away from drafts or temperature fluctuations. Here they are right out of the canner. The recipe indicates 7 pints but I never get what the recipe says, always 1 or 2 short. Doesn’t matter if it’s pickles or salsa; I’m always a few pints short of a full batch. 😉
When cool, check seal and label.
Allow 4 to 6 weeks for pickles to develop full flavor.
(DISCLAIMER: This is not step by step all inclusive instructions. If you choose to can produce or other foods, please get proper equipment and instructions and follow them to the letter. The risk of serious food borne illness is very real. Proceed at your own risk.) –