French Sour Pickles
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 pounds pickling cucumbers - (abt 3" long)
3 tablespoons pickling salt
2 quarts water
3 cups white vinegar, 5%% acidity
4 smalls white onions peeled
4 smalls garlic cloves
4 teaspoons mustard seeds

Preparation

1 Wash cucumbers; slice 1/8-inch off each end. Place cucumbers in large bowl. Sprinkle with salt and cover with water. Let stand 24 hours; drain well. 2 Heat vinegar in medium saucepan to boiling. 3 Pack cucumbers in 4 hot, sterilized pint jars. Place 1 onion, 1 garlic clove, and 1 teaspoon mustard seeds in each jar. Pour boiling vinegar over cucumbers, filling to within 1/4-inch from the top. Adjust lids. 4 Process in boiling water 10 minutes. Start to count processing time when water in the canner returns to boiling. 5 Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight seal. 6 This recipe yields 4 pints. 7 Yield: 4 pints