A recipe from Deb Athearn’s grandmother, found in the book Morning Glory Farm and the Family that Feeds an Island.

(Makes 30 pints)

  • 2 quarts medium cucumbers, sliced 1⁄4” thick
  • 1 quart small onions, cut in half and sliced 1⁄4” thick
  • 1⁄4 cup coarse kosher salt
  • 2 3⁄4 cups sugar
  • 2 1⁄4 cups cider vinegar
  • 1 Tbsp. mustard seed
  • 1 cinnamon stick or 1⁄4 tsp. cinnamon
  • 1 Tbsp. celery seed
  • 1⁄4 tsp. ground ginger
  • 1⁄2 tsp. turmeric
  • 1⁄4 tsp. black pepper

Clean pint canning jars and lids. Then boil these for 15 minutes.
Sprinkle combined cucumbers and onions with salt.
Mix and let stand 1 hour, then rinse well with cold water for 2 or 3 minutes, drain completely and set aside.
Place all ingredients in a large pot, 
including cucumbers and onions, and bring to the point of boiling.
Pack cucumbers and onions into the 
boiled, cooled jars and then fill the jars within 1⁄2” from the top with the vinegar mixture.
Clean off the jars, place the lids and let cool.
These can be stored for several months unrefrigerated.