Rating: 4 stars 4
22 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

These pickles take two weeks in the refrigerator, but are well worth the wait.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
4 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pan, combine the onions, mustard seed, turmeric and celery seed.

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  • In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.

  • Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

Nutrition Facts

146 calories; protein 1.7g; carbohydrates 35.8g; fat 0.4g; sodium 3525.6mg. Full Nutrition
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