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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