Pickling - Preserving food, especially
cucumbers, in a solution of brine or vinegar, often with spices added.
Processing of pickled products is necessary, since harmful microorganisms may
enter the food when transferring from pickling container to jars.
12 large cucumbers grated
12 large onions grated
1/2 C. kosher salt
Combine and let set for 2 hours.
Add to a large pot:
2 C. vinegar
2 C. sugar
2 T. red pepper flakes
1 t. dry mustard
1 t. turmeric
Heat to a boil and add the drained cucumber mixture. Cook over moderate heat for
15 minutes. Ladle into hot, sterilized jars. Adjust lids and process in a hot
water bath for 15 minutes. Remove and let cool. Check to make sure lids are