Cuisine, July/August 1979
45 minutes — 6 pints | ||||||||||||||||||||||||||||||||
Ingredients
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InstructionsCombine cucumbers, onions and salt in large bowl; toss, let stand 1 hour. Add cold water to cover; let stand 2 hours. Drain. Combine remaining ingredients in large Dutch oven; heat to boiling. Add vegetables; reduce heat. Simmer 7 to 8 minutes. Using slotted spoon, pack cucumbers and onions in pint jars up to 1 inch from tops; pour in hot syrup, leaving 1/2-inch headspace. Process in boiling-water bath 15 minutes. |
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NotesPreparation time does not include standing time. |