Time 45m Yield 7 pints. Number Of Ingredients 9 Steps:
In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Time 25m Yield 4 Cups Number Of Ingredients 10 Steps:
Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally. Boil 1 minute, stirring frequently. Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally. Cover and chill overnight before serving. You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.
Time 25m Yield 8 Number Of Ingredients 8 Steps:
In a large pan, combine the onions, mustard seed, turmeric and celery seed. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
Time 4h30m Yield 50 Number Of Ingredients 11 Steps:
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil. Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Yield About 8 cups Number Of Ingredients 9 Steps:
Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside. In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat. Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.
Time 20m Yield 1 quart Number Of Ingredients 8 Steps:
Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid. Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes. Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to. 2 weeks). Time does not include 1 hour setting and chilling time. UPDATE! I made these this week end – not bad! I added a fresh sliced jalapeno – just enough spice – made them interesting. I also used Splenda in place of the sugar.
Time 55m Yield 11 pints. Number Of Ingredients 12 Steps:
Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours., Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top., In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Yield Makes 2 quarts Number Of Ingredients 7 Steps:
Cut cucumbers and onion into 1/8-inch thick slices, and transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well, and drain. Pat dry between paper towels. Transfer cucumbers and onion to a large bowl. Bring vinegar, sugar, mustard seed, and celery seed to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let cool slightly, 10 minutes. Pour brine over vegetables; let cool completely, about 30 minutes. Transfer to airtight containers.
