3 cups vinegar
1 cup cold water
4 cups sugar
½ cup pickling salt
1 1/3 Tbsp mustard seed
1 1/3 Tbsp celery seed
1 1/3 tsp turmeric
Wash cucumbers well. Cut off the ends, but do not peel. Slice thin.
Peel onions. Slice thin and separate rings.
Mix vinegar, water, sugar, pickling salt, mustard seed, celery seed and turmeric. Stir with a wooden spoon until well mixed and dissolved. Do not heat or boil.
Fill clean canning jars with cucumbers and onions to your liking. Pack in as many as possible.
Pour cold brine over the sliced cucumbers and onions covering completely.
Put new lids on the jars securing with rings and place in refrigerator.
Ready to eat in a week. Will keep in refrigerator for a year.
Note: Extra brine can be stored in refrigerator to use when you get more cucumbers and onions ready to preserve.
This post is property of http://gardenonsherlockstreet.blogspot.com/