pickling
First wash and scrub your whole cucumbers, then slice them into chips, spears or leave whole depending on your preference.
Then...
In a large bowl add sliced Cucumbers, Vidalia onions and Sea salt. Cover the mixture with crushed ice, place a 5lb weight or similar on top and let stand for 3 hours.
Prepare Brine liquid...
4 cups Apple Cider vinegar
1 cup sugar
1 cup Clover honey
1 tsp. mustard seed
½ tsp. Celery seed
2 tbs. Red pepper seed
Rinse sliced Kerby's and onions and add to the Brine liquid. Place mixture into sauce pan and bring to a simmer, just below a boil. Fill jars with Pickle mix then top with Brine liquid.
Screw on caps tight. Place in hot water just below the lid. Bring to a Boil, remove jars using Mitts as they are extremely hot! Place jars on cloth and let cool. Jars will self seal dimple down.
Store in a cool, dark area and wait at least 1 week before opening (longer if leaving whole). Canned items will last up to 2 years in jars.
Then...
In a large bowl add sliced Cucumbers, Vidalia onions and Sea salt. Cover the mixture with crushed ice, place a 5lb weight or similar on top and let stand for 3 hours.
Prepare Brine liquid...
4 cups Apple Cider vinegar
1 cup sugar
1 cup Clover honey
1 tsp. mustard seed
½ tsp. Celery seed
2 tbs. Red pepper seed
Rinse sliced Kerby's and onions and add to the Brine liquid. Place mixture into sauce pan and bring to a simmer, just below a boil. Fill jars with Pickle mix then top with Brine liquid.
Screw on caps tight. Place in hot water just below the lid. Bring to a Boil, remove jars using Mitts as they are extremely hot! Place jars on cloth and let cool. Jars will self seal dimple down.
Store in a cool, dark area and wait at least 1 week before opening (longer if leaving whole). Canned items will last up to 2 years in jars.
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