Sweet Cucumber Chips

• 2 pounds pickling cucumbers 4 to 5 inches long
• 2 1/2 cups distilled white vinegar 5% acidity
• 2 cups sugar
• 1/4 cup onions McCormick(R), Minced
• 2 tablespoons iodized salt non-
• 1 tablespoon celery seed McCormick(R)
• 1 tablespoon mustard seed McCormick(R)
• 1 teaspoon turmeric McCormick(R), Ground

1. Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.
2. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
3. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
4. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 weeks.

pickling cucumbers, white vinegar, sugar, onions, salt, celery, turmeric

Taken from www.yummly.com/recipe/Sweet-Cucumber-Chips-1850321 (may not work)