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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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These pickles are some of the best I have ever eaten. They're so good and easy to make that you'll want to keep them on hand all the time. My in-laws send over produce just so I'll make more! âLoy Jones Anniston, Alabama Ingredients:
3 cups sliced peeled cucumbers |
3 cups sliced peeled yellow summer squash |
2 cups chopped sweet onions |
1-1/2 cups white vinegar |
1 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon celery seed |
1/2 teaspoon mustard seed |
Directions:
1. Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool.
2. Cover tightly and refrigerate for at least 24 hours. Serve with a slotted spoon. Yield: 6 cups.
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