Posted : November 5, 2019
Our blog is chock full of great ideas for fun things to see and do in York Durham and Headwaters. We are always adding new content and updating old posts, but sometimes you might stumble upon something from our vault. If this article has inspired you to hit the road, be sure to double-check that the featured stops in this post are still welcoming visitors.
READY IN: 50mins
YIELD: 5-6 500 ml jars
INGREDIENTS
- 15 cups sliced pickling cucumbers
- 2 onions, thinly sliced
- 1⁄4 cup pickling salt
- 4 cups cracked ice
- 2 1⁄2cups cider vinegar
- 2 1⁄2cups sugar
- 3⁄4 teaspoon turmeric
- 1⁄2 teaspoon celery seed
- 1 tablespoon mustard seeds
- 1 large sprig of fresh dill
- 1/2 tsp of pickling spice
INSTRUCTIONS
- Slice cucumbers in ¼ inch thick slices. They can’t be too thin or they will fall apart. Slice onions thinly.
- Combine cucumbers, onions, salt and ice in a large bowl. The cold ice keeps the slices crunchy. Mix well. Cover in plastic wrap then put a weight on and allow to stand 4 hours.
- After 4 hours, rinse with cold water and drain thoroughly.
TIP: While waiting, sterilize your jars. Boil them in water for 10 min then drain. There are other methods online.
- In a large pot, combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot. Add cucumbers and onions.
- Turn on the heat but keep it below a simmer. Do not let it boil. You will see the cucumbers take on an olive green look as the turmeric and spices are absorbed. This takes about 20 -30 minutes. Occasionally stir with spatula. To ensure all cucumbers are being heated. You’ll know they are done when the cucumber slices have taken on a yellow/green look. Turn off heat.
- Place dill sprig and pickling spice in bottom of each jar, spoon in cucumber and top with liquid. Leave ¼ inch for sealing
- Cap and place in water bath for 10 minutes until sealed.
They are ready to eat immediately. We prefer them refrigerated! Yum.
