1. Prepare the Cucumbers and Onions:

Add the sliced cucumbers to a very large non-reactive bowl (glass, ceramic, or stainless steel).

Add in the thinly sliced onions. Sprinkle with the pickling salt.

Stir well to combine and coat the cucumbers and onions with salt.

Cover the bowl with a damp towel or plastic wrap. Allow it to rest at room temperature for 2 hours. This helps to draw out excess moisture from the vegetables, resulting in crisper pickles.

2. Prepare Jars, Lids, and Canner:

With about 45 minutes left before the 2-hour resting time is up, start preparing your jars, lids, and canner for canning.

Wash all of your equipment (jars, rings, jar lifters, funnels, etc.) and your canner (if needed) with warm, soapy water. Rinse well.

Fill your canner with water. Bring it to a boil, carefully placing your jars inside (5-6 pint jars). Bring the canner up to a boil with the lid in place. Maintain a boil for 5-10 minutes. Then remove the canner from the heat and set it aside until it is time to process the jars.

Add the canning lids to a small saucepan filled with water. Bring to a low simmer. Keep the lids warm until they are needed for processing the jars.

3. Rinse and Drain the Cucumbers and Onions:

Once the 2-hour resting time is up, transfer the cucumber and onion mixture to a colander placed over the sink.

Drain off any excess liquid. Rinse with cool running water, aiming to rinse off much of the salt from the vegetables.

Once the cucumbers and onions are thoroughly rinsed and drained, set them aside.

4. Make the Pickling Brine:

Add the vinegar, sugar, mustard seeds, celery seeds, and turmeric to a large stainless steel or non-reactive saucepan. It should have a volume of at least 16 cups (4 quarts) to give you adequate space for your brine and cucumbers.

Whisk the brine ingredients together. Bring to a boil over medium-high heat, stirring often to dissolve the sugar.

5. Add Cucumbers and Onions to Brine:

Once the brine has come to a boil, stir in the drained cucumbers and onions. Return the mixture to a boil.

6. Pack the Jars:

Remove the jars from the hot water of the canner. Empty them of any water.

Pack the vegetables into the hot jars, leaving a generous ½ inch headspace at the top of the jar.

Ladle in the liquid brine to cover the vegetables. Use a butter knife or de-bubbler to remove any air bubbles. Add liquid if needed to maintain a ½” headspace at the top of the jar.

7. Prepare for Canning: Wipe the rims of the jars with a clean towel or paper towel.

Place a lid on each jar. Secure each jar with a canning ring. Tighten until fingertip tight (tighten with your fingertips, stopping when you get resistance).

8. Process the Jars:

Place each jar back into the canner. Ensure that they are covered by 2 inches of water. If the water level is not high enough, add enough hot water to cover the jars (I like to keep a kettle handy).

Add the lid to the canner and bring it to a boil.

Once the canner has returned to a rapid boil, the processing time begins. Keep the lid in place and allow the jars to process for 10 minutes.

9. Cool and Seal:

Once the processing time is up, turn the heat off and remove the canner from the heat source.

Remove the lid and allow the canners to rest in the canner for 5 minutes.

Once the 5 minutes are up, remove the jars. Place them in a location where they can go undisturbed for at least 24 hours.

As the jars seal, you should hear a “pop” from each jar. Allow up to 24 hours for each jar to seal, but in my experience, if they are going to seal, it’s going to be within the first few hours.

10. Check Seals and Store: After 24 hours, check the seals and remove the canning rings.

Wipe down the jars and label them. Any jars that have not been sealed should be moved to the fridge to be eaten right away.

I recommend waiting for 1-3 weeks before opening and enjoying your pickles. They are so much better when the flavors have had the opportunity to mingle.