I’m so thankful for friends who are willing to share their harvest…
and their canning know-how.
To my delightful surprise, I learned how simple pickling can be…
and how much tastier than store bought. It makes them worth the effort. Really!
Friend’s Sweet Pickle Recipe:
4 quarts cucumbers, sliced
1.5 cups onions, chopped
1/3 cup salt
3.5 cups pure evaporated cane sugar
1.5 tea. tumeric
1.5 tea. celery seed
2 T mustard seed
3 cups apple cider vinegar
Combine cucumbers and onions (mix well). Pour salt on top plus enough ice cubes to cover the top. Let stand 3 hours. Then rinse thoroughly.
In a large pot, combine sugar, spices, and vinegar. Add cucumber and onions. Bring to a boil for 5 minutes.
Place pickle mixture in clean (hot) quart jars and seal with lids. Place jars in boiling water to cover. Boil 10 minutes. Remove with long tongs and let cool.
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