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Categories:Viewed: 26 - Published at: 8 years ago
Ingredients
- 6 cups thinly sliced cucumbers
- 2 cups thinly sliced onions
- 1 12 cups sugar
- 1 12 cups vinegar or 1 12 cups apple cider vinegar
- 12 teaspoon salt
- 12 teaspoon mustard seeds
- 12 teaspoon celery seed
- 12 teaspoon ground turmeric
Method
- In a glass or crockery bowl alternately layer the sliced cucumbers and onions.
- In a medium saucepan combine sugar,vinegar, salt, mustard seed, celery seed, and ground turmeric; bring to boiling, stirring just till sugar is dissolved.
- Pour vinegar mixture atop cucumber-onion mixture; cool slightly.
- Cover tightly.
- REFRIGERATE PICKLES AT LEAST 24 HOURS BEFORE SERVING (recipe says will keep up to one month, but I find they keep a lot longer than that in the individual jars).
