|Pickles immediately after I added the pickling solution|
3 quarts of pickling cucumbers
3 cups thinly sliced white garden onions
1/2 cup pickling salt
4 cups of white sugar
4 cups of white vinegar (minimum 5% acidity)
2 tsp turmeric
1 tbsp pickling spice (mixed spice that you can buy at most stores & markets)
Slice the cucumbers and onions thin. Combine them with the salt, cover and let stand for minimum 12 hours in the fridge. I like using a stainless steel bowl, it gets super cold. Letting them stand will draw out the water in the vegetables.
Drain the mixture, and rinse them well with cold water.
Combine all of the ingredients into a pot, bring to a boil over medium heat. Stir the mixture- everything should dissolve well. Pack the vegetables into sterilized jars, then pour the hot mixture over them.
|These jars went in the fridge once the pickling solution was added.|
|Jars after being filled up initially; I then topped up the liquid to leave 1/2" head space.|