What do you do when a coworker brings you a grocery bag of cucumbers? You make Pickles! Darrick and I have found a new love for canning and especially pickles, we use our pickles on hamburgers, and even cut up in our potato salad. Canning pickles doesn't take a lot of time or skill. This recipe makes 4 1/2 quarts.
Here is what you will need
2 Large Onions (we used red onions)
Dill seeds (1 tsp per pint in the bottom of each jar)
6 Cups Vinegar
6 Cups Sugar
1/2 Cup Salt
1/4 Cup Dill Canning salts
Slice cucumbers and onions
Put 1 tsp dill seed and 1 thin slice of onion into the bottom of each hot sterilized jar. Then fill the jars with cucumber slices, shake jar to pack.
To make syrup, combine vinegar, sugar, salt, canning salts; heat to boil and pour over cucumber slices.
Add 1 tsp dill seeds and 1 thin slice of onion to the top of the jar, put lids on the jars and place them back in hot water bath for 15 minutes to complete seal.