These pickles are a Reese family favorite and the only type that everyone in the family eats. They use whatever cucumbers are growing in the garden that year, often slicing or salad varieties; slender cucumbers make the best pickles.
MAKES: 5 TO 6 PINT JARS
INGREDIENTS:
- 16 to 20 medium cucumbers, thinly sliced
- 10 small onions, thinly sliced
- 1⁄3 cup canning or pickling salt
- 3 cups cider vinegar
- 2 cups granulated sugar
- 2 tablespoons mustard seeds
- 2 teaspoons celery seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon whole peppercorns
INSTRUCTIONS:
- Layer cucumber and onion slices in a large bowl, sprinkling salt on top of each layer. Cover with ice cubes and let stand for 1½ hours. Drain, rinse thoroughly, and then drain well.
- In an 8-quart stainless steel stockpot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, and peppercorns. Cook over medium-high heat, stirring constantly, until the sugar is completely dissolved. Add the drained cucumber mixture and bring to a boil. Remove from heat.
- Pack pickles into hot jars using a slotted spoon, leaving ½-inch headspace. Ladle hot syrup into the jars, covering the pickles and maintaining the ½-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
