Pickling is one of the oldest forms of food preservation, discovered at the dawn of civilization, thousands of years ago in Mesopotamia.
2.5 lbs pickling cucumbers (fresh or market)
1 lb white onion, thinly sliced
1/4 cup pickling salt
1-1/4 cup white distilled vinegar
1 cup apple cider vinegar
2-1/4 cup sugar
1 tbsp mustard seeds
1 tsp crushed red pepper flakes
3/4 tsp celery seed
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 tsp tumeric
Rinse cucumbers. Slice. Place in large bowl. Add sliced onions and pickling salt. Stir in so salt is evenly distributed. Cover with thin towel, then cover towel with ice. Refrigerate for 4 hours. Discard ice. Rinse thoroughly, drain, and rinse again.
In large pot, place vinegar, sugar and all spices. Bring to a boil. Once sugar has dissolved, add cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band. Refrigerate.