2 lb. medium Pickling Cucumbers
\n5 C. thinly sliced Onion
\n\u00c2\u00bd C. Salt
\n3 C. Water
\n1 \u00c2\u00bd C. granulated Sugar
\n2 tsp. Mustard Seed
\n1 \u00c2\u00bd tsp. Ground Ginger
\n1 tsp. Ground Turmeric
\n3 C. Distilled White Vinegar
\n2 cloves Garlic<\/p>\n
Wash cucumbers; cut crosswise into 1\/9\u00e2\u20ac\u009d slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay something heavy on top to keep vegetables under brine and let stand 2 hours. Combine sugar and remaining ingredients in large saucepot. Bring to a boil and remove garlic. Drain vegetables and add to hot syrup; heat just to boiling. Simmer while quickly packing one clean hot jar at a time. Fill to within \u00c2\u00bd inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process five minutes in boiling water bath. Makes 3-4 pints.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lb. medium Pickling Cucumbers 5 C. thinly sliced Onion \u00c2\u00bd C. Salt 3 C. Water 1 \u00c2\u00bd C. granulated Sugar 2 tsp. Mustard Seed 1 \u00c2\u00bd tsp. Ground Ginger 1 tsp. Ground Turmeric 3 C. Distilled White Vinegar 2 cloves Garlic Wash cucumbers; cut crosswise into 1\/9\u00e2\u20ac\u009d slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay something heavy…<\/p>\n