READY IN: 9hrs 30minsYIELD: 4 pints


  • 3lbspickling cucumbers, under 5 inches long(see Cook’s Note)
  • 1largesweet onion, peeled and thinly sliced into rounds
  • 2tablespoonspickling salt
  • 1tablespooncoriander seed
  • 1tablespoonyellow mustard seeds
  • 1teaspooncelery seed
  • 14 teaspoonground turmeric
  • 3cupsapple cider vinegar
  • 2 12 cupsbrown sugar
  • 1scotch bonnet pepper, stem removed and quartered

    Serving Size: 1 (2874) g

    Servings Per Recipe:1

    Calories: 644.9

    Calories from Fat 12 g 2 %

    Total Fat 1.4 g 2 %

    Saturated Fat 0.2 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 3546.5 mg 147 %

    Total Carbohydrate154.8 g 51 %

    Dietary Fiber 3.3 g 13 %

    Sugars 142.1 g 568 %

    Protein 3.7 g 7 %


  • Special equipment: Boiling-water canner with a rack, canning tongs, canning funnel, 4-pint canning jars.
  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
  • Trim the ends of the cucumbers, peel and cut into 1/4-inch-thick rounds. Combine the cucumbers, onions and salt in a large non-reactive bowl. Cover and refrigerate at least 4 hours and up to overnight. Drain, rinse the vegetables under cold water and drain again. Repeat the rinsing and draining process and set aside.
  • Combine the coriander, mustard and celery seeds, turmeric, vinegar and brown sugar in a large non-reactive saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Add the reserved cucumbers and onions and stir to combine.
  • Place 4 clean pint jars (see Cook’s Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and place a quarter Scotch Bonnet pepper in each. Carefully ladle in the hot vegetables and liquid, allowing at least 1/2 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
  • Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
  • Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars at room temperature for up to 1 year. Once opened, store in the refrigerator for up to 1 month.
  • Cook’s Notes:
  • Pickling cucumbers are often smaller than the traditional slicing cucumbers and have slightly thinner skins.
  • High-acid foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters with a pH level of 4.6 or lower can be preserved by boiling water canning (low-acid foods, such as canned meats and fish, require a pressure cooker).
  • Boiling water canning makes use of a large pot that’s tall enough to fully submerge canning jars by at least an inch of water. The pot is used for both sterilization of jars prior to filling and for boiling the jars once they are filled. You don’t necessarily need to purchase a boiling water bath canner if you don’t already have one. Any large, deep stockpot equipped with a lid and a rack can double as a boiling water canner. Keep in mind: The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.
  • It is not necessary to sterilize jars beforehand if processing jars in a boiling water canner for 10 minutes of longer. The jars should instead be freshly cleaned and well washed in hot soapy water. Any jars processed less than 10 minutes must be presterilized and the lids and rings placed into simmering, not boiling, water. Lids can be reused, but rings should be new and used only once for boiling water canning.
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