This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on.

bhoff

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
6
Yield:
2 quarts pickles
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.

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  • Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely.

  • Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.

  • Store in freezer.

Nutrition Facts

273 calories; protein 3g; carbohydrates 68.3g; fat 0.5g; sodium 2336mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/12/2015
Very tasty and VERY sweet. I'll reduce the amount of sugar in the future but then we've been trending toward less sweet these days (so this is a personal taste preference). Just good old fashioned comfort food pickles that folks have been making for years. Thanks bhoff for sharing Buryl's recipe. Read More
(8)
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