Ingredients:

• 12 large ripe, unwaxed cucumbers
• 6 large onions
• 1/2 cup (125 ml) pickling salt
• 17 cups (4.25 L) water, divided
• 3 cups (750 ml) pickling vinegar
• 2 cups honey
• 2 tbsp (25 ml) mustard seed
• 2 tsp (10 ml) celery seed
• 2 tsp (10 ml) turmeric

Directions:

• Peel the cucumbers and cut in half lengthwise. Scoop out the seeds; cut into spears. Peel and slice onions. In a large glass, enamel or stainless steel bowl, dissolve salt in 16 cups (4 L) water; add cucumbers and onions; soak overnight.

Preserving day

• Place 5 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• Drain brine from cucumber mixture.
• In a large, deep stainless steel or enamel saucepan, combine vinegar, remaining 1 cup (250 ml) water, honey, mustard and celery seeds and turmeric. Bring to a boil; boil 5 minutes. Add cucumber mixture; return all ingredients to a boil.
• Pack hot vegetable mixture into a hot jar to within 3/4 inch (2 cm) of top of jar. Add boiling hot liquid to cover vegetables to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more vegetables and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining vegetables and hot liquid.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.