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| Servings |
pints
|
Ingredients
- 6 large cucumbers, sliced
- 4 onions, sliced
- 1/4 cup salt
- 1 pint white vinegar
- 3/4 cup sugar
- 1 tsp celery seed
- 1 tsp mustard seed
Ingredients
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Rate this recipe!
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Instructions
- Use fresh cucumbers; wash and slice. Slice onions. Mix vegetables with salt and let stand 1 hour.
- Drain and rinse with 2 cups cold water. Combine vinegar, sugar, celery seed, and mustard seed, and heat to boiling. Cook 3 minutes.
- Pack vegetables into jars; add hot vinegar mixture, leaving 1/4" headspace. Seal at once and process in boiling water bath for 10 minutes.
- Store pickles in a cool, dark place. Ready to eat in 3-4 weeks. Keeps for up to 1 year.