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| What You Need: |
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12 medium-sized cucumbers, cut into ¼-inch slices
1½ pounds onions, thinly sliced
½ cup salt
3 cups vinegar
3 cups sugar
½ teaspoon turmeric
¼ cup mustard seed
2 teaspoons celery seed
¼ teaspoon cayenne pepper
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| How To Cook: |
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1. In a large glass or stainless-steel bowl, combine the sliced cucumbers, onions and salt. Let the mixture stand for 3 hours, then pour it into a colander to drain. Rinse with cold water, then drain again.
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2. In an 8- to 10-quart saucepan, combine the vinegar, sugar, turmeric, mustard seed, celery seed and cayenne pepper. Bring to a boil and add the drained cucumber and onion slices.
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3. Reduce the heat to low, bring just to a simmer and simmer for 2 minutes. Avoid actual boiling to prevent the cucumber slices from softening too much. They should remain crisp.
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4. Cool the pickles you want to serve immediately and pack the rest in hot, sterilized jars.
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