Fun to make with the grandchildren!
Based on 7 of 7 parsed ingredients with USDA data.
Gather these ingredients — no prep needed yet.
Wash&trim cucumbers and cut into 1/4 inch slices. Put in large ceramic bowl. Trim onions, cut in half, then cut the halves into thin slices and put in the bowl. Sprinkle with salt and cover with TWO QUARTS of water. Set aside for 3 hours. After about 2 1/2 hours combine vinegar and sugar in large pot and bring to a boil. Drain the saltwater from the cucumbers and put them in the boiling liquid along with the spices. Bring the mixture back to a simmer, then turn off stove. Scoop the pickles out of the pot and into clean jars. Add liquid to jars. Cover tightly with lids and let them sit on the counter for 24 hours before refrigerating. They will be ready to eat in 3 days.Store in frig for up to 3-6 months. Yields 3 quarts
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