With the cooler nights, cucumber production has slowed down, but I picked enough to justify another batch of pickles.
My bowl wasn’t quite as full, and I used 2 yellow cooking onions instead of Vidalia, then sprinkled with kosher salt and let sit 3 hours or so. I added a small bag of baby cut carrots too once the brining was complete.
For the liquid, I used 2 cups fancy white wine vinegar (7%), and 5 cups plain white vinegar, with 4 1/2 cups white sugar. Yes, I tried my first batch of pickles and decided to make these just a bit sweeter. Why the fancy vinegar? Well, it had been given to us 2 years ago now, so I might as well use it (like stash fabric, it’s free!).
Yield, 3 quarts and 3 half-pints, processed 10 minutes in the boiling water bath.