Ingredients

14 to 16 cucumbers, sliced

2 cup onions, sliced

3 tbsp. salt

2 cups sugar

2 cups white vinegar

1 tsp. celery seed

½ tsp. alum

1 tsp. turmeric

1 tsp. mustard seed

Directions

In a large bowl, mix cucumbers and onions with salt. Let stand 3 hours. After 3 hours rinse cucumbers very well.  Heat remaining ingredients until a simmer; pour over pickles. Mix, let cool, bag and freeze. Thaw pickles in refrigerator 8 hours or overnight before using.

Preserve more of your harvest

To learn about how to preserve your other extra veggies and herbs by drying them, you can read our previous preserving your harvest post here.