All the cucumbers I’ve been picking finally met their  destiny.

This isn’t all of them, just the most recent pick. From the Ball Blue Book of Preserving, here’s the recipe:
4 lbs 4-6 inch cucumber cut into slices
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

Slice up the cucumbers and onions into 1/4″ slices.

Combine in a large bowl layering with the salt.
Cover with ice and let sit 1.5 – 2 hours.









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.

Adjust 2 piece caps. Process 10 minutes in a boiling water canner. The new 60,000 btu burner works wonders!









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.) –

Until next time, Eat Well and Keep Digging!