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Categories:Viewed: 94 - Published at: 8 years ago
Ingredients
- Veggies
- 7 cups Thinly sliced unpeeled cucumbers
- 1 Diced red pepper
- 1 cup Diced onion
- 2 tablespoons Kosher salt
- Liquid
- 2 cups White sugar
- 1 cup White vinegar
- 1 tablespoon Celery salt
Method
- Combine veggies with the kosher salt in a large bowl. Let stand for 1 hour and then drain. Do not rinse the salt off.
- While the veggies stand, mix the liquid ingredients in a medium sauce pan, cook until solution clears and take off heat.
- Put the drained veggies in a container. Pour the liquid over the pickles, cap tightly and refrigerate. The solution will not initially cover all the veggies but do not fear because with continued refrigeration the veggies will shrink.
