Wash ten medium cucumbers. I have a few more here, but pickle recipes are fairly forgiving.

Trim off ends.

 

Slice into thin slices.

Slice three onions.

Add 1/4 c. salt, cover and let stand for two hours or over night.

 

Heather thinks the panda crock is pretty awesome. You have to give yourself kudos when your kids actually think you’re having a moment of ‘coolness’ 🙂

Drain cucumbers and onions.

Get canner half full of water and start heating.

 

In a saucepan, heat 1 c. vinegar, 1 c. water, 1/2 tsp celery seed, 1/2 tsp mustard seed, 3/4 c. sugar and 1/4 tsp turmeric to boiling.

Add in cucumbers and onions. Boil slowly (medium heat on burner) until cucumbers and onions are tender.

Make sure your jars are washed and immersed in hot water.

Get lids in almost boiling water.

 

Pack jars with cucumbers/onions and fill with brine solution.

Run a plastic knife down the sides in four or fives places to release any air bubbles.

Wipe edge of jar clean.

Put on hot lid and secure with ring.

Place in wire rack of canner.

Continue filling jars and placing in canner rack.

 

Bring water to a boil, and process ten minutes, adding 1-2 minutes for every 1,000 feet above sea level.

Remove from heat, remove canner lid and allow it to set for five minutes before removing jars.

 

Let jars cool before removing rings to check seals, although you should hear the lids pop as they cool.