That was a great recipe. My girlfriend and I prepared these pickles on Saturday and we had two glasses at Sunday dinner with the family. Even just one day later they were great! We used the same recipe for a few glasses of Relish (same recipe and procedure, just dice the pickles nicely and cook everything in a pot before preserving).
The only problem we had with this recipe was that we used pint jars instead of quart jars. I assumed that if this recipe (especially the brine/syrup) would fill 3 quarter liter jars, it would fill almost 6 pint jars. I had extra pickles, enough to fill 8 pint glasses, but in the end I had to make 3 batches of syrup to fill 8 glasses. It may be that our 500 ml jars here in Canada are slightly different sizes than your imperial pint pint jars. Or it may be that I did not put enough pickles in each jar (which would displace the liquid and let it continue to flow). Either way, I will do it again (maybe with some of my own variations). Thanks for the recipe!
- 4 -5 pounds pickling cucumbers, sliced
- 4 small onions, sliced (about 6 cups)
- 1/3 cup canning and pickling salt
- 10 -12 cups ice
- 3 cups distilled white vinegar
- 2 cups of sugar
- 2 tablespoons mustard seeds
- 2 teaspoons ground turmeric
- 2 teaspoons celery seeds
- 1 teaspoon ground ginger
- 1 teaspoon whole black peppercorns
- In a very large bowl, layer cucumbers and onions with salt and ice and leave to stand for 30 minutes. Remove remaining ice. Drain the mixture well and rinse.
- Mix the remaining ingredients in a stainless steel, enamel or non-stick heavy pot (6-8 cm). Bring to the boil. Add the cucumber mixture. Bring to the boil again.
- Pour hot cucumber mixture and liquid into hot, sterilized pint jars, leaving 1/2-inch headspace. Wipe the edges of the jars; adjust lid. Process in a can of boiling water for 10 minutes (start when the water starts boiling again).
- Remove glasses; cool down on wire racks.