Earlier this year I tried canning for the first time and I have to say, it wasn’t too bad. I made canning more one of my summer goals, but I haven’t had the produce to do much with it. But after being away on vacation for 4 days we came home to find this in the garden.
I thought about doing true canning, but since it is over 100 degrees here I decided I’d fall back on an old standard family recipe that doesn’t require a water bath:
7-8 cucumbers sliced but not peeled. (I used 5 HUGE cucumbers instead)
1 sweet onion, sliced
1 tbsp. canning salt (or 2 tbsp. coarse sea salt)
1 cup white sugar
1 cup white vinegar
2 tsp. celery seed
Put the sliced cucumbers and the onions in a large bowl (This time I used a pot). Sprinkle the salt over the veggies and let them sit for 2-3 hours or longer. (I ended up leaving them overnight so I put them in the fridge.) You are trying to have the salt help the cucumbers release their juices.
Mix the sugar, vinegar, and celery seed until the sugar is melted. Pour over the cucumbers and onions and mix well.
Put them in cleaned jars and store in the refrigerator for up to 10 weeks.
I wish I could say that we eat these in the fall when the fresh produce is starting to be less plentiful, but they don’t typically last until the end of the summer. We love them!