Ingredients
4 pounds cucumbers, sliced5 small onions, sliced4 jalapeno peppers, sliced and seeded1/2 cup canning salt5 cups sugar4 cups white vinegar2 tablespoons mustard seed2 teaspoons celery seed1-1/2 teaspoons ground turmeric1/2 teaspoon ground cloves
Preparation
In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again.
In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat.
Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
