This was a great recipe. My girlfriend and I made these pickles on Saturday, and we ate two jars at Sunday supper with the family. Even just a day later, they were great! We also used the same recipe to make a couple jars of relish (same recipe and process, just cubing the cucumbers nice and small and cooking it all down in a pot before canning).
The only problem we had with this recipe was that we were using pint jars instead of quart jars. I anticipated that if this recipe (specifically the brine/syrup of it) would fill 3 quart jars, it should nearly fill 6 pint jars. I had extra cucumbers, enough to fill 8 pint jars, but had to end up making 3 batches of syrup to fill 8 jars. It may be that our 500ml jars here in Canada are slightly different sizes than your imperial pint jars. Or it may be that I didn’t pack enough cucumbers into each jar (which would displace the liquid and make it go further). Either way, I’ll be making this again (perhaps with some of my own variations, as well). 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 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 let stand for 30 minutes. Remove remaining ice. Drain and rinse mixture well.
In a 6- to 8- quart stainless-steel, enamel, or nonstick heavy pot combine remaining ingredients. Heat to boiling. Add cucumber mixture. Return to boiling.
Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling).
Remove jars; cool on wire racks.