Helen's Sweet Pickles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 7-8 pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 quarts thinly sliced cucumbers | 1 quart (or more) thinly sliced onions | 9 cups water |
| 1 cup pickling salt | ice | 6 cups cider vinegar |
| 5 cups sugar | 1 tablespoon turmeric | 1 tespoon mustard seeds |
| 1 | Combine the cucumbers, onions, water, and salt. Let stand for 3 hours. In hot weather, cover with ice. Rinse well and drain. |
| 2 | In a large kettle, combine the remaining ingredients. Add the cucumbers. Cook until the cucumbers start to turn yellow. |
| 3 | Pack the pickles into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes. |