Sue lives in one of the most beautiful spots in
this country. She is a true road warrior covering the state of Montana from her home in southwestern Montana. Sue has been with Bulkley Associates for just a couple of years, but has a love of the business and a tremendous group of customers in Montana and upper Wyoming. Don's greatest goal for Sue is for her to arrange that perfect selling trip (Don in tow
of course) sharing her coveted fly fishing spots
along the way!
6 lbs. pickling cucumbers - sliced thinly in my new Cuisinart Elite food processor
3 lb. sugar
4 tsp mustard seed
4 tsp celery seed
1 tsp turmeric
4 cups white wine vinegar
1 cup sliced onions
Slice pickles and onion and keep them in a sink full of water with ice for awhile to crisp them up a bit. Mix everything else in a huge Le Creuset or Nordic Ware stockpot. Add pickles and cook until they are really soft, dark and the juice is syrupy, this can take an hour or so. You may have to make more of the pickle juice or add to it while it is cooking.
Put in sterilized jars, using the Harold canning kit if you have one. Then process in a water bath for 20 minutes. Store in a cool place for 6 months
Or, I just make a half batch and keep them in the refrigerator