I have turned non-eating pickle eaters into pickle lovers with this recipe! Handed down from my grandmother and mother, I’ve tweaked it over the years for crispness and more kick.
125 Pickling Cucumbers divided into 5 bowls of 25 Cucumbers each
10 Sliced white onions, 2 per bowl. Add 1 gallon of water to each bowl w/ 1 Cup salt mixed in. (This is the Brine)
Let cucumbers sit in the brine for at least 3 hours, drain and add cucumber slices and onions to fill pint jars.
Syrup: (It took 3-4 times the recipe I’m stating below to get all the pints filled)
IN A POT, heat to boiling: 3 Quarts White Vinegar, 6 Cups Sugar, 3-4 Tbl. each Tumeric, mustard seed and celery seed. 9 Cinnamon bark.
Once boiled, pour into pint jars leaving 1/4″ space between liquid and top of rims (this is to ensure a good seal)
Boil lids and jar rings (sterilize)
Before placing sterilized lids on jars, use a CLEAN HOT cloth to wipe any spills/juice/etc…off the rims of each pint jar. Use tongs to place lids and rings on top of jar lids. Don’t over tighten rings on lids! Put each sealed jar into a hot water bath for 15-20 min.
Take pickles out of water bath and set on a clean towel (this will help with the temperature not dropping too fast and prevent cracked jars) Listen for jars to seal with a “POP”. Any jars that remain unsealed must be used/refrigerated. Jars that seal may be stored up to a year!
**This recipe is for 47 pints!