- 3 quarts sliced or chopped vegetables (a mix, or all pickling cucumbers; see notes)
- 2 1/4 pounds onions (about 4), peeled, halved lengthwise, and thinly sliced crosswise
- 1/2 cup salt
- Canning Instructions
- 1 quart distilled white vinegar
- 2 1/2 cups sugar
- 1 tablespoon mustard seeds
- 2 teaspoons celery seeds
- 2 teaspoons ground dried turmeric
- calories 57
- caloriesfromfat 1.6 %
- protein 0.6 g
- fat 0.1 g
- satfat 0.0 g
- carbohydrate 14 g
- fiber 0.8 g
- sodium 293 mg
- cholesterol 0.0 mg
How to Make It
In a large bowl (at least 6 qt.), combine vegetables, onions, salt, and 2 1/2 quarts water. Cover and chill at least 12 hours or up to 24 hours. Drain, rinse well, and drain again.
Follow steps 1 through 4 of Canning Instructions, using six pint-size jars (seven if using all cucumbers).
In an 8- to 10-quart pan over high heat, bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to a boil, stirring often. Add vegetable mixture, cover, and return to a boil; reduce heat and simmer, stirring occasionally, until onions are limp, about 2 minutes.
Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch headspace in each jar; be sure liquid covers vegetables (discard any leftover liquid). Bring water in canner to 180°-185° and process for 30 minutes.
Note: Nutritional analysis is per 1/4 cup drained.