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Categories:Viewed: 68 - Published at: 9 years ago
Ingredients
- 6 c. thinly sliced cucumbers
- 2 c. thinly sliced onion
- 1 1/2 c. sugar
- 1 1/2 c. vinegar
- 1/2 tsp. salt
- 1/2 tsp. mustard seed
- 1/2 tsp. celery seed
- 1/2 tsp. ground turmeric
Method
- In a glass jar alternate cucumbers and onion.
- In medium saucepan combine sugar, vinegar, salt, mustard and celery seed and turmeric.
- Bring to a boil stirring until sugar is dissolved. Pour vinegar mixture atop cukes and onion.
- Cool slightly.
- Cover tightly.
- Refrigerate pickles at least 24 hours before serving. Store up to 1 month in refrigerator.
- Makes approximately 1 1/2 quarts.
