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If you are new to canning, homemade pickles are fun and easy to make. These pickles are sweet and great for hamburgers and other sandwiches. You can buy pickling cucumbers at farmer’s markets or try growing them on your own.
10 c. sliced pickling cucumbers
4 medium onions, sliced thinly
½ c. pickling salt
3 c. white vinegar
2 c. sugar
2 tbsp. mustard seeds
1 tsp. celery seeds
1 tsp. ground turmeric
Wash and thinly slice cucumbers. Place them in a glass or stainless steel bowl with onions and salt. Cover with cold water and let stand at room temperature for 2 hours. Place cucumbers and onions in a colander and rinse well.
In a stock pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, until sugar is dissolved. Add cucumbers and onions. Return to a boil.
Pack vegetables in hot sterilized canning jars, leaving ½ inch headspace. Ladle in hot liquid, leaving ½ inch headspace. Wipe rims of jars and place lids and rings on jars.
Process in boiling water canner for 10 minutes.
Yield: 5 pint jars
New to boiling water canning? Check out my step-by-step video based canning courses.
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