Our garden has been giving us cucumbers quiet often...but never at the same time. I pulled this recipe out of my recipe box and it has worked out GREAT! I just add to it when new cucumbers come in.
Cut into thin slices enough cucumbers to fill a large jar...I used an old pickle jar (do not peel). Add 1-2 small onions cut into thin rings. I use the narrow blade on my hand slicer for all the slicing.
4 cups white sugar
2 cups white vinegar
2 tbsp pickling salt
1 tsp turmeric
1 tsp celery salt
1 tsp mustard seed
Bring all brine ingredients to a boil and simmer for 2-3 minutes. Pour over cucumbers and onions. Stir and let cool, then put in the refrigerator. Stir every few days. They are ready to eat after one day in the fridge, but they get better as the days go by.
Several days after making I like to put the pickles into 2 large flip top glass jars as I find they keep better in glass.
If your house is like ours we LOVE our pickles. To see other Cooking Thursday Recipes visit Sandra at Diary of a SAHM.