![](https://cdn.statically.io/img/www.allrecipes.com/thmb/fzVSDA-acagkYQIiuMFl8o2Yjak=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6852141-ac883881523f4d5a8c0c37335f337b8a.jpg)
Ingredients
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16 cups thinly sliced cucumbers
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8 white onions, sliced thinly
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⅓ cup pickling salt
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3 cloves garlic, halved
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cracked ice, or as needed
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4 cups white sugar
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3 cups cider vinegar
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2 tablespoons mustard seed
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1 ½ teaspoons ground turmeric
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1 ½ teaspoons celery seed
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6 1-quart canning jars with lids and rings
Directions
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Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
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Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
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Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
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Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.
Nutrition Facts (per serving)
149 | Calories |
0g | Fat |
36g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings Per Recipe 30 | |
Calories 149 | |
% Daily Value * | |
Total Fat 0g | 1% |
Saturated Fat 0g | 1% |
Sodium 1235mg | 54% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 6% |
Total Sugars 31g | |
Protein 1g | 3% |
Vitamin C 7mg | 8% |
Calcium 36mg | 3% |
Iron 1mg | 3% |
Potassium 235mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.