Million-Dollar Pickles

Recipe View 8 hrs 15 mins In a large bowl, combine the sliced cucumbers, onions, and pickling spice. Pour in the water, ensuring the vegetables are submerged. Cover the bowl and let it stand at room temperature for 6 to 8 hours, or ideally overnight. (Prep time: 15 minutes, Soak time: 6-8 hours)

Recipe View 20 mins Prepare six pint-sized canning jars by inspecting them for any cracks or damage. Sterilize the jars in simmering water until ready to use. Wash new lids and rings with warm, soapy water. (Prep time: 20 minutes)

Recipe View 10 mins Drain the cucumber mixture thoroughly, discarding the soaking liquid. Transfer the cucumbers, onions, and pickling spice to a large, non-reactive saucepan. Add the sugar, turmeric, and celery seed. Pour in the white vinegar, ensuring it covers all the vegetables. (Prep time: 10 minutes)

Recipe View 15 mins Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking and ensure the sugar dissolves completely. Reduce heat and simmer for 10 minutes. (Cook time: 15 minutes)

Recipe View 20 mins Using tongs or a jar lifter, carefully remove the sterilized jars from the hot water. Pack the hot pickle mixture into the jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or spatula to gently release any trapped air bubbles. (Prep time: 20 minutes)

Recipe View 2 hrs Wipe the rims of the jars with a clean, damp cloth to remove any residue. Center the lids on the jars and screw the rings on tightly, but not too tight. Let the jars cool completely at room temperature. As they cool, you should hear a 'pop' sound, indicating a proper seal. (Cooling time: 2-3 hours)

Recipe View 0 mins Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's properly sealed. Store the sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to meld. If any jars didn't seal, store them in the refrigerator and consume them within a few weeks.