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Export 8 ingredients for grocery delivery
Step 1
In a large bowl, combine the sliced cucumbers, onion, and ½ cup salt. Mix to incorporate and pour into a large colander. Set inside a large bowl for 3 hours to drain excess water.
Step 2
After 3 hours, discard the drained liquid. Rinse the cucumbers and onion well and allow to drain.
Step 3
Prepare the water bath, 8 pint jars, lids, and rings.
Step 4
In a 4-quart kettle, combine the vinegar, water, sugar, turmeric, cloves, celery seed, mustard seed, red pepper flakes, and 2 tsp salt. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer while preparing the cucumbers in jars.
Step 5
Pack jars with rinsed and drained cucumbers and onions, leaving ½-inch headspace. Pour brine over prepared cucumbers and onions, still leaving that ½-inch headspace. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.
Step 6
Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes. Check with the USDA canning guide and adjust the process time for altitude.
Step 7
Remove from the water bath and cool for 12-24 hours. Remove rings to ensure a good seal and store for up to one year.
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