Well, I think if you read the recipe, it’s more of a ‘refrigerator pickle.’
Do you have a canned one that you’d like to post?
(makes around 8 quarts)
Collect about 26 medium-size cucumbers, washed and with the ends cut off. Slice cucumbers about ⅛” thick, put into a roasting pan, lightly salt and let sit overnight at room temperature. Rinse well in the morning and then drain. Fill canner with water and heat to boiling. Add canning jars, rings and lids. Turn down heat to keep the water simmering while you prepare the syrup.
Syrup:
9 cups vinegar
3 cups water
9 cups sugar
6 tablespoons mustard seed
3 teaspoons celery seed
3 teaspoons turmeric powder
Bring syrup to a soft boil and continue boiling for three minutes.
Add sliced pickles to syrup and keep on low to keep warm. Using sturdy tongs, carefully remove jars (pouring out hot water), lids and rings from the simmering water; fill sterilized jars with pickles and syrup. Carefully wipe the top of the jar before placing lids on top, and then screwing down the rings at finger tight. Leave about one quarter of an inch space between pickles and the top of the jar.
Onions and red peppers may be added at the time you fill the jars. Three bottles of Mezzetta brand whole small onions work well for this recipe, along with 2 red peppers, seeded and sliced thin.
Jars should be covered by one inch of boiling water in the canner. Process jars for 15 minutes in the water bath canner.
Once time is up, turn off the heat and remove the canner lid. Set the timer for 5 minutes, then remove jars once the time is up.
Let jars cool at room temperature, covering with a kitchen towel so they don’t cool too fast. As the jars cool, you will hear a little “pop” as the lid seals.
When jars are completely cool, check to make sure each lid is sealed (you may need to press lightly on the center of the lid to give it a little assist) and store in a cool place. Remove the rings.