I can't wait for my husband to get our garden ready each year. Cucumber seeds are the first to be planted. My grandchildren love to help me make these pickles and proudly carry a big jar home.—Sandra Jones, Troy, North Carolina
- 6 pounds cucumbers
- 4 medium onions
- 4 cups sugar
- 4 cups white vinegar
- 1/2 cup salt
- 1-1/2 teaspoons ground turmeric
- 1 teaspoon celery salt
- 1 teaspoon mustard seed
- Slice the cucumbers 1/4 in. thick. Slice onions 1/8 in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. Yield: 2-1/2 quarts.
Originally published as Three-Hour Refrigerator Pickles in Taste of Home June/July 1996, p8
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