Ingredients

• 2 1/2 lbs pickling cucumbers, sliced 1/4-inch thick
• 1 lb sweet onion, thinly sliced
• 1/4 cup pickling salt
• 1/2-3/4 cup sugar
• 1 1/4 cups distilled white vinegar
• 1 cup apple cider vinegar
• 1/2 teaspoon ground turmeric
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seed
• 3/4 teaspoon celery seed
• 1 teaspoon crushed red pepper flakes
• 1 inch cinnamon stick
• 6 allspice berries, plus a pinch of ground allspice
• 6 whole cloves, plus a pinch of ground cloves

Instructions

1. Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.

2. Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice.

3. Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.

4. Sterilize jars & lids.

5. In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil.

6. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim.

7. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.

8. Store in refrigerator - will keep for about a year.

9. **If coriander seed cannot be found, can use 1 teaspoon of ground in its place**.

10. ***I generally put 1/2 habanero pepper, diced finely in with each pint for a spicier pickle which we all prefer, however, I didn't include in the ingredients. I put them in the jar before adding vinegar solution, however, it can be added later if you find you want to try a spicy taste, just let the jar sit for a few days before trying to give the habanero a chance to share it's flavor.***.