30 cucumbers, medium
4 tablespoons salt
10 onions, medium ( I USED YELLOW ONIONS)
5 cups vinegar
2 teaspoons celery seed
2 teaspoons ground ginger
2 cups honey ( I USED LOCAL PURE HONEY “ALL NATURAL” FROM OZARK COUNTRY KITCHEN, Dunnegan, MO)
1 teaspoon turmeric
2 teaspoons white mustard seed
Let spiced vinegar come to a boil, add cucumbers and onions and bring to boiling point. Simmer 10 minutes. Seal in sterilized jars. Process 10 minutes at simmering temperature – about 180 degrees F.
IN MISSOURI I PROCESSED MINE FOR 15 MINUTES.
For DIY Vegetable Cages: https://littlemissourihomestead.wordpress.com/2015/04/18/vegetable-cages/