You'll need Persian cucumbers, pickling cucumbers or zucchini. The smaller the variety the better. I used about 14 of them. Wash and slice them and jam pack them into the glass jars. Really smush them down and hard as you can. Cut up one large onion and put that at the top of each jar.
In a large pot heat together 1 tsp celery seeds (or celery salt), 1 tsp mustard seeds 4 c sugar, 2 c vinegar ( I used white vinegar), 2 Tbsp salt. 1/2 tsp turmeric and a generous pinch of black pepper corns. Bring this mixture to a boil and pour over the cucumbers, leaving 1/2 inch space from the top of each jar.
Meanwhile heat to boiling a large amount of water in a very large pot. Seal all the jars and add each one to the boiling water. Once the water is rapidly boiling again........time for 10 minutes. Remove and cool. If the lid pops in, it has correctly sealed and can be cooled and stored on a shelf. If not then store it in the refrigerator.
So yummy!
Ingredients:
12 Persian cucumbers
1 onion
1 tsp celery seeds
1 tsp mustard seeds
4 c sugar
2 c vinegar
2 Tbsp salt
1/2 tsp turmeric
generous pinch of black pepper corns
Pack the jars with the sliced cucumbers and onion.
Boil all the other ingredients and add to the jars, leaving 1/2 inch.
Process the sealed jars in a water bath for 10 mins at a rapid boil
Can be stored for a year.
