Categories: pickles-

Ingredients

• 6 cups sliced medium cucumbers (1/4-inch slices)
• 1/2 cup pickling salt
• 2 quarts water
• 5 cups vinegar (5% acidity), divided
• 4 cups water, divided
• 1 cup firmly packed brown sugar
• 1 cup sugar
• 1/2 tsp. celery seeds
• 1/2 tsp. mustard seeds
• 1/2 tsp. ground turmeric

Directions

1. Place cucumbers in a large Dutch oven; sprinkle with salt, and add 2 quarts water. Cover and let stand 2 to 3 hours. Drain cucumbers well.
2. Combine 3 cups vinegar and 3 cups water in a large Dutch oven; bring to a boil. Add cucumbers, and simmer about 8 minutes. (Do not allow cucumbers to become soft.) Drain well.
3. Combine 2 cups vinegar and 1 cup water in a large Dutch oven; add remaining ingredients except cucumbers. Simmer 10 minutes; add cucumbers, and bring to a boil.
4. Pack cucumbers into hot sterilized jars, leaving 1/4 inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 10 minutes.

5. makes about 3 pints

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