Danish Sweet Pickled Cucumber Salad (Agurkesalat-Style)

Ingredients

Instructions

1. 1Wash six pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Slice 4 pounds cucumbers and 1 onion very thinly, toss with 2 tablespoons salt, let drain in a colander for 1 hour, then press out excess liquid without rinsing.
3. 3In a stainless steel pot, bring 2 cups vinegar, 1 cup water, 1 1/2 cups sugar, mustard seeds, celery seed, and white peppercorns to a full rolling boil, stirring to dissolve the sugar.
4. 4Pack the drained cucumber and onion slices tightly into the hot jars.
5. 5Pour the boiling brine over the cucumbers, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor improves after resting 1 to 2 weeks; refrigerate after opening.
11. 11Do not reduce the vinegar amount, as this thin-sliced raw pack relies on full-strength acid for safety.