4-6 6"-8" kirby cucumbers 4 large onions 1 TBSP salt Slice cucumbers (unpeeled) and onions. Place in large bowl and work cucumbers and onion with salt. Let stand about 2 hours then drain. 1 c cider vinegar 1 1/2 c sugar 1/2 tsp tumeric 1/2 tsp alum 1 tsp celery seed Heat dressing over low heat until sugar dissolves. Pour over vegetables. Refrigerate 2 days. Stir occasionally. Freezes very well. Notes: I use a mandoline to slice the vegetables but a food processor with a slicing blade would be great too. I put the drained cucumbers and onions into a large ziploc bag and pour the liquid into that. Then I squish out all of the air before sealing the bag. This way it doesn't take up too much room in the refrigerator and the pickling juice gets well distributed. Submitted by Ansche Chesed member Rebecca Hirade |
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