Well first thing is, that I should have checked the pantry because I have no celery seed and it's the 4th of July. None of the family has any so I guess I'm going to town. I should make up a list of spices that I need to have on hand for preserving. I'll put one together as I cook this year.
4 pounds cucumbers, cut into 1/4-inch slices
2 large onion, very thinly sliced
1/3 cup pickling salt
3 cups white vinegar
1 cup granulated sugar
1 cup brown sugar
2 tablespoons mustard seeds
2 teaspoons celery seeds
1 teaspoon ginger
1 teaspoon peppercorns
1 teaspoon ground turmeric
Combine cucumbers, onions, and salt in a large glass bowl. Mix well, cover with ice and let stand for 2 hours. Transfer to colander, rinse with cool water and drain well.
Clean jars and lids thoroughly with soap and very hot water (or dishwasher).
Combine vinegar, sugar, mustard seeds, celery seeds, ginger, peppercorns. and turmeric in large saucepan. Bring to a boil and stir to dissolve sugar. Stir in vegetables and return to a boil.
Meanwhile, keep the jars and lids hot in a large pot of simmering water (so they don’t crack when filled). We used the same canning rack and simmering water to warm the empty jars that we did to process the pickles after filling the jars.
Pack vegetables into hot jars (carefully!), leaving ½-inch headspace, and ladle in pickling liquid. Remove air bubbles by pressing a spatula around the edge of the jar and add more liquid or vegetables if necessary. Clean the rim and screw on the top “fingertip tight”- tight enough to seal the jar but still be removed by hand. This allows for expansion during processing.
Process jars in boiling water for 10 minutes. Remove stockpot lid and wait 5 minutes, then remove jars, cool, and store.
* It’s recommended to allow them to sit for 2 to 3 months to become flavorful, but if you’re impatient, they will taste good in a few weeks.
NOTES OF COOK: Canned and got 3 half pint and 4 pints - so 5 1/2 pints. I cut back on the turmeric and substituted half brown sugar, used ground ginger (that is probably what the recipe meant anyway).
7/31/2016 - did another batch. YIELD: 3 pints, 1 half pint, and 3 quarter pints.