Ingredients
2 quarts Cucumbers, Sliced 1/8" Thick
1 quart Onions, Sliced 1/8" Thick
1/3 cups Salt
3 cups Apple Cider Vinegar
2-1/2 cups Sugar
3 Tablespoons Mustard Seed
3 teaspoons Celery Seed
1-1/2 teaspoon Turmeric
1-1/2 teaspoon Alum
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Stand mixer for bread dough, pastry, meringues, butter churning
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Small enameled saucepan — warming sauces, melting butter, reheating
Domed stoneware baker traps steam for artisan crust at home
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Sprinkle salt over cucumbers and onion in a large kettle, let stand for one hour and then drain off the liquid. Add remaining ingredients except the alum powder, stir together and bring to a boil to scald the pickles. Sprinkle alum powder over mixture, stir to combine, then ladle pickles into hot jars and seal. Process in water bath for 5 minutes for pints, 10 minutes for quarts. (Start counting time after water returns to a boil.) Makes about 5 pints. NOTE: You should be able to find alum powder in the spices section of your grocery store or with the canning supplies during the summer.