3 Pounds Pickling Cucumbers
1 Whole Large White Onion
1/4 Cup Pickling Salt
1/4 plus 2 Tablespoons White Sugar
3 Cups White Vinegar
4-5 Tablespoons Dill Weed
2 Tablespoons Mustard Seed (use both yellow and brown if you have them)
1/2 Teaspoon Turmeric
4 Pint Jars
Step 1: With the shredding disk of your food processor, shred your cucumbers. Change out disk to the steel blade and chop any left over cucumber and the onion. In a large nonreactive bowl, add chopped vegetables and pickling salt. Let stand for 1 hour.
Step 2: Drain the cucumber mixture in a colander; rince with cold water and drain well.
Step 3: In a large pan, bring vinegar, sugar, dill weed, mustard seed and turmeric to a boil over high heat.
Step 4: Add drained cucumbers and boil for 10-minutes stirring often.
Step 5: Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Jars should seal. If not add them to a water canner and cover with water and boil for 8-10 minutes.