Suggested jars: Ball half-gallon jar or quart jars
Makes about 4 quarts
Tested by Christina Ward
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Ingredients
- 6 pounds pickling cucumbers (4 to 5 inches long), or slender zucchini or yellow squash (1 to 1 ½ inches in diameter)
- 8 cups onions (about 3 pounds), peeled and thinly sliced
- ½ cup canning and pickling salt
- Crushed or cubed ice
- Pickling solution: 4 ½ cups sugar
- 4 cups vinegar (5% acetic acid)
- 2 tablespoons mustard seed
- 1 ½ tablespoons celery seed
- 1 tablespoons ground mustard
Directions
1. Wash cucumbers or squash carefully.
2. Trim 1/16 inch from the blossom end and discard.
3. Cut into 3/16-inch slices.
4. Combine cucumbers or squash and sliced onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours. Rinse and drain.
5. Prepare pickling solution by combining sugar, vinegar and seasonings in a large kettle.
6. Bring to a boil and boil 10 minutes. Remove from heat and let cool.
7. Add well-drained cucumbers (or squash) and onions. Mix thoroughly.
8. Fill clean pint or quart jars with slices and pickling solution, leaving ½-inch head space. Jars should be hot to the touch; either directly from the dishwasher or hand-washed.
9. Remove bubbles with a rubber spatula. Wipe jar rims with a clean, damp cloth and then add lids.
10. When completely cool, place in refrigerator.
Best time to eat: 1 to 2 days later. Keeps in refrigerator 2 to 3 weeks.
Source: University of Wisconsin Extension
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