Update: Since posting this tutorial I've bought a meat slicer, it works GREAT for slicing the cukes, onions, peppers, and even the garlic!
Slice up four quarts of medium cucumbers. Not too thin, about a quarter inch thickness. I've sliced them too thin and, although they were good, they stay much crispier when thickly sliced. I've also used really large cucumbers, seeded, sliced, and cut into fours for "end of the season" pickles.
Slice 6 medium white onions. I like them a bit thinner than the cukes.
4 cups of sugar
3 cups of cider vinegar (don't use regular vinegar)
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
Mix altogether and take a break.
After the three hours are up, drain your cucumbers into a large colander. Pick out the ice but do not rinse.
Mmm, mmm, good!
Now I was hoping to ask you all a favour. Hubby brought home ten dozen ears of corn on the weekend. I canned niblets last year and did not like it. This year I tried cream style corn, again a bust! I don't like the looks of it, and frankly am not impressed with the taste either. I did end up blanching and freezing a bunch of whole cobs, then vacuum packing, but does anyone have any other ideas? Do you have a great canning recipe for corn? Help :)