PICKLES BEFORE BED RECIPES

Steps:

• Place cucumbers in sink with cold water.
• Scrub each cucumber by hand, DO NOT use a vegetable brush.
• Rinse all the cucumbers and drain.
• Slice ¼ inch off each end of each cucumber and discard.
• Slice the cucumbers into ¼ inch thick slices.
• Slice the onions.
• Place the sliced cucumbers and onions in a large pot and stir gently by hand to mix.
• Sprinkle salt over the mixture.
• Cover the mixture with about 2 inches of crushed or cubed ice.
• Refrigerate the mixture for 3-4 hours, or overnight, adding more ice as needed during this time. When ready to process pickles, wash jars in hot, soapy water.
• Setup your stove and counter area in advance for ease in canning.
• Place jars in boiling water for 15 minutes to sterilize.
• Place lids and bands in a pot of warm water, not hot or boiling, and let sit until needed.
• Drain cucumbers and onions, rinse well to remove salt and let drain.
• In a large pot, add Vinegar, Sugar, Mustard Seed, Celery Seed, Pickling Spice, Turmeric, stir well. Bring to a boil over Medium-High heat and boil for 10 minutes.
• Add cucumbers and onions to the pot, bring back to low boil and boil for One Minute.
• Remove from heat and ladle into jars, leaving ¼ inch head space in each jar.
• Remove any air bubbles by inserting a wooden skewer along inside edge of the jar.
• Wipe top of jar and rim with a clean damp cloth.
• Center a lid on the jar. Add the band, and tighten only finger tight.
• Process jars, using the water bath process, for 10 minutes.
• Remove jars from canning pot, set aside in a draft free location, undisturbed for 24 hours.
• Test jars for proper seal. Store sealed jars in a cool dark place for up to one year.
• Enjoy!