3 quarts slim local cucumbers, sliced
3 medium onions, sliced
1/2 cup coarse pickling salt
Water to cover vegetables
2 cups pickling vinegar (5%acidity)
1/2 cup water
2 1/2 cups sugar
2 Tbsp. mustard seed
1 tsp. each celery seed and tumeric

Combine the vegetables and mix them with the salt and water. Let stand 3 hours, then drain.
In a large kettle combine vinegar and remaining ingredients and bring to a boil.
Add vegetables and heat to simmering. Avoid boiling vegetables as this makes them soft.
Pack while hot into hot sterilized jars and seal.

Caution:
The level of acidity in a pickled product is as important to its safety as it is to taste and texture. 
Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE