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Ingredients

• 2 1/2 lbs pickling cucumbers (fresh from the market)
• 1 pound white or yellow onions, thinly sliced
• 1/4 cup pickling salt (can use Kosher salt as a substitute, regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice)
• 1 1/4 cup white distilled vinegar (5% acidity)
• 1 cup apple cider vinegar (5% acidity)
• 2 1/4 cups sugar
• 1 Tbsp mustard seeds
• 1 teaspoon crushed red pepper flakes
• 3/4 teaspoon celery seeds
• 1 inch cinnamon stick
• 6 allspice berries plus a pinch of ground allspice
• 6 whole cloves plus a pinch of ground cloves
• 1/2 teaspoon turmeric

If you are planning to store pickles outside of refrigerator, you will need the following canning equipment:

• 5 pint-sized canning jars, clean, unused lids, metal screw bands for the lids (see Canning jars and lids)
• 1 16-qt canning pot with rack
• Jar lifters or tongs

Description

Boxes Filled With Cucumbers From The Farmers Market, Scores Of Mason Jars, Big Pots, Lots Of Activity In The Kitchen, Fresh Homemade Pickles. These Are Some Of My Memories From Summers Growing Up. My Grandmother (dad's Mother) And My Parents Used To Pick

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