Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Ripe cucumbers 1 c Water
6 Onions 2 c Honey
1/2 c Pickling salt 2 tb Mustard seed
1 ga Water 2 ts Celery seed
3 c Pickling vinegar 2 ts Tumeric

Peel the cucumbers and slice in half. Scoop out the seeds. Slice the
cucumbers into spears. Peel and slice the onions. Combine salt and
1 gal. water in a large glass, ceramic or stainless steel bowl. Add
the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint
jars and lids. Drain cucumber-onion mixture. Combine vinegar, one
cup water, honey, mustard seed, celery seed and tumeric in dutch
oven. Cook five minutes. Add cucumber-onion mixture, heat to
boiling. Ladle into hot, sterilized jars, leaving 1/8 inch headspace,
and seal.

Process in boiling water bath for 10 minutes. NOTE: When processing,
make sure that the level of boiling water is at least 1 inch above
the jar tops. Begin timing when the water returns to a boil. Source:
Saskatoon Star Phoenix

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