Ingredients

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

Directions

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.