 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and I made pickles for the whole neighborhood. They will also stay fresh in the refrigerator for 2 1/2 to 3 weeks. Ingredients:
7 cups cucumbers, peeled and thinly sliced |
1 teaspoon salt |
2 cups white sugar |
1 cup diced red onion |
1 cup chopped green bell pepper |
1 cup cider vinegar |
1 teaspoon celery seed |
Directions:
1. Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.
|
|