6 cups thinly sliced cucumbers (small pickling cucumbers are best, but any will do) 2 cups thinly sliced onion 1 1/2 cups sugar 1 1/2 cups vinegar (white) 1/2 tsp salt (I use pickling salt, but kosher will work too) 1/2 tsp mustard seed 1/2 tsp celery seed 1/2 tsp ground tumeric
Layer sliced cucumbers with onions in a non-reactive bowl (stainless steel or glass is best). Combine remaining ingredients in a sauce pan and bring to a boil stirring until the sugar is just dissolved. Remove from heat and let cool to room temp; pour over cucumber/onion mixture. Cover bowl with saran wrap and refrigerate at least one hour … 2 is better. Using a slotted spoon, put cucumbers into canning jars. Push down some with your hand and ladle remaining sauce evenly into each jar leaving 1/4″ head space. Seal with lids and bands and process in hot water bath canner 10 minutes. Remove jars from canner and cool on towel placed on counter top for 24 hours. Store in cabinet. Delicious.