Crisp Pickle Slices
By Yankee Magazine|Sep 28 2007|
The cucumbers for this prize-winning pickle are, of course, from the Prescotts’ vegetable garden. Diana orders her long list of seeds from Vesey’s Seeds of Prince Edward Island. Grown in Canada, Diana finds its Canadian-grown seeds the best for the short New Hampshire growing season.
Yield
Makes 4 quarts.
Ingredients
4 quarts sliced unpeeled cucumbers (about 1/4-inch thick)
6 onions, sliced
3 cloves garlic, peeled
1/3 cup pickling salt
5 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1-1/2 teaspoons turmeric
1-1/2 teaspoons celery seed
Instructions
Mix together cucumbers, onions, garlic, and pickling salt, and let stand overnight. Drain brine the next morning. In a large kettle, combine cucumbers with remaining ingredients. Bring to a boil; then pack in jars. Process for 5 minutes in a boiling-water bath.
