1 gallon cucumbers, sliced thin (peel or don't, whichever way you want)
4 cups sugar
4 cups vinegar
1/2 cup salt
3 onions, sliced
1/4 tsp. mustard seeds
1/4 tsp. celery seeds
green peppers (optional)
Directions:
Pack onions and cucumbers in a gallon jar. Mix rest of ingredients until sugar and salt is dissolved and pour over cucumbers and onions in jar. Do not heat.
Will keep in refrigerator for 9 months. Refrigerate for 5 days before tasting.
Excellent way to use some of those cucumbers from the garden.
Ingredients:
6 cucumbers, thinly sliced
1 onion, thinly sliced
1 green pepper, sliced
1/2 tsp. salt
1 cup vinegar
2 cups sugar
1 tsp. mustard seed
1 tsp. celery seed
Directions:
Mix the vinegar, sugar, salt, and seeds together well. Pour over the cucumbers, onion, and green pepper. Put in refrigerator in Tupperware or in glass jars.
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Ingredients:
5 medium sized cucumbers
1 medium onion, chopped
1 large sweet red bell pepper, cut in 1/4" strips
1 Tbsp. salt
1 3/4-2 cups Splenda or sugar
1 1/2 cup white vinegar
3/4 tsp. mustard seed, optional
3/4 tsp. celery seed, optional
1/4 tsp. ground mustard, optional
Directions:
Wash cucumbers and dry. Can score down the sides of the cucumbers with a fork to help absorb the liquid faster. Cut in thin slices in a large bowl. In a smaller bowl, combine all other ingredients and mix well. Pour over cucumbers and mix thoroughly. Put an air-tight lid on bowl to store in refrigerator. Stir a few times before ready to serve. Best if left to chill for a few hours before serving.
These go great at potlucks and keeps well in refrigerator for quite a while. We prefer these without the last 3 ingredients.
By Terri
Ingredients:
4 cups sugar
4 cups apple cider vinegar
1/2 cups salt
1 1/3 tsp. turmeric
1 1/3 tsp. celery seed
1 1/3 tsp. mustard seed
2 onions, sliced thin
cucumbers, sliced thin
Directions:
Mix sugar, vinegar, salt and spices together. Do not heat. Keep this syrup cold. Wash and sterilize 4 quart fruit jars. Slices 1/2 of an onion into each jar. Wash and slice enough cucumbers to fill each jar. Stir syrup well and pour over cucumbers and onions. Screw on lids. Refrigerate five days before using. Keep stored in refrigerator.