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Summary
These pickles take only moments to make, but last up to three months in the fridge. Who needs prolonged and complicated pickling recipes when there’s such simplicity?
Servings
2 quarts
Prep Time
0 hours, 15 minutes
Cook Time
0 hours, 0 minutes
Ingredients
- 6 pounds cucumbers
- 4 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 seeds
- 1 Tablespoon casia buds (optional)
Instructions
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.
