6 small sweet
yellow onion, sliced
½ cup canning
salt
5 cups
granulated sugar
4 cups white
vinegar
1 tablespoons
mustard seed
1 teaspoon
ground tumeric
½ teaspoon
ground cloves
In a large container, combine the cucumbers, onions and
salt. Cover with crushed ice and
mix. Let stand for 3 hours. Drain,
rinse with cold water and drain again.
Combine sugar, vinegar and seasonings and bring to a boil
in a large kettle. Add cucumber mixture
and return to a boil. Ladle hot mixture
into hot jars, leaving ¼ inch headspace.
Adjust caps. Process for 15
minutes in a boiling-water bath. Remove
jars to a wire rack to cool completely.
Yield: 4 pints.
Carolyn Gass Hardimon, M. S. Home Economist