If there is one thing that is producing well in our garden – it’s cucumbers. We have them on steady supply! I have done 3 batches of pickles so far, multiple batches of cucumber onion salad, given them away, and not to mention ate them! But tonight I’ll talk about cucumber onion salad.
This is something that my husband looks forward to every year from our garden. He absolutely loves this stuff. I, on the other hand, don’t really care for it. I’ll taste it here and there but that’s about as far as it goes. Well tonight we’re gonna give canning it a whirl and see how it turns out… and if you don’t can – you can just ignore the canning jargon and refrigerate it!
One of the beauties of this recipe is that you don’t have to have a certain amount of cucumbers and onions to make it – you can have 2 cucumbers or 40 cucumbers, just depends on how hungry you are 🙂
Cucumbers, Onions, Sugar, Vinegar, and Water
- What you wanna do is wash your cucumbers and onions and then slice them thinly.
- Over high heat, combine sugar, vinegar, and water. The ratio you want to use is 1part sugar, 1part vinegar, 2parts water. (so example: 1cup sugar, 1cup vinegar, 2cup water) I like recipes like these because it’s easy if you need to make a little more brine to fill your jars. You don’t have to get the calculator out to re-calculate the measurements. Back to topic – you want to stir until sugar is dissolved. Once boiling, it’s time to can… (For those of you who are not canning, cover your cucumbers and onions with just enough brine to cover them completely. Then you can either eat it right then, or refrigerate for later)
- Ladle the sliced cucumbers and onions into hot jars. (I put 1tsp Alum in my quart jars, 1/2tsp for pints, for crispness – my lil’ secret) Fill your jar 1/2 full with the brine and then remove air bubbles. Add more cucumbers and onions if needed and enough brine to leave 1/4″ headspace.
- Adjust 2pc caps and process 15 minutes in boiling-water canner.
Now we have never canned this before so I’m anxious to see how it turns out. I know it sure smells good! I’m sure my husband will crack one open in a few weeks to try it out – curiosity will get the best of him – so I’ll do an update whenever that happens.
So how about you all? What have you been canning lately?
Got some fun things coming up here this week – canning pickled beets and revealing my recent project of creating a recipe binder so STAY TUNED!
**Disclaimer: This is not a Ball Canning Recipe. I make no warranty, expressed or implied, regarding your individual results in your canning and preserving experience. Simply put – can at your own risk. Just sharing what I think is awesome! 🙂
**UPDATE (8/7/13): Matt ended up cracking open a jar the other day and was pleased with how they turned out. Said it tasted just like the refrigerated ones but maybe a tad bit sweeter.