Step 1

Wash cucumbers, cut into 1/4-inch slices discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl.

Step 2

Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.

Step 3

Wash your jars and lids in warm, soapy water and rinsing thoroughly.

Step 4

Place jar rack into water bath canner, set jars in the canner, add water to cover jars, and boil jars for 10 minutes to sterilize.

Step 5

Warm your lids in a small pot of water over low heat. Keep jars and lids warm until ready to use.

Step 6

In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.

Step 7

Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.

Step 8

Spread a kitchen towel on the counter. Use your jar lifter to remove the warm jars from canner. Drain and line up the jars on the towel.

Step 9

Use your canning funnel and ladle to, add the hot cucumbers and onions loosely into hot jars leaving 1/2-inch headspace.

Step 10

Ladle the hot liquid over the pickles maintaining 1/2 inch of headspace. Remove air bubbles with the bubble popper and wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.

Step 11

Using jar lifter, place jars carefully into water bath canner on the jar rack leaving space in between them. Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars. If adding water, use the hot water from your small pot.

Step 12

Cover the canning pot and bring the water to a rolling boil over medium-high heat. Once water boils vigorously, start your timer and process pickles for 10 minutes at altitudes of less than 1,000 ft. (See note below for altitude adjustments)

Step 13

When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes. Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.

Step 14

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.

Step 15

Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year.

Step 16

Makes about 5 pint jars depending on the size of your slices.