Hamburger Pickles II

Recipe suggests it's enough for 10 pints when using 4 Q cucumbers
4 qt cucumber (sliced)
⅓ C salt, pickling
3 onions (sliced and peeled)
5 C sugar
2 Tbsp mustard seed
3 clove garlic (sliced)
3 C vinegar, apple cider
½ tsp turmeric


Instructions

  1. Combine onions, cucumbers, garlic, and salt. Mix well, cover with ice, and allow to stand for 3 hours

  2. Drain very well

  3. Mix remaining ingredients and bring to a boil in large pan

  4. Add cucumbers, allow to come to a boil

  5. Pack into hot jars with a head of dill.

  6. Cover with brine and seal.

  7. Wipe rims, apply lids, and process for 5 mins (pints) to 10 mins (quarts)

Tags: Canning, Summer Harvest