Monday, August 29, 2011

My favorite cucumber pickles!

If you are lucky, you have a garden full of fresh produce; however, I have only tomatoes, green peppers, & cucumbers, then the remainder of the garden is perennials to enjoy.

I wanted to share with you the best cucumbers recipe I've ever tasted & easiest to make.  They have the skins on & are sweet, just like I like them.  I got this recipe from my husband's ex-mother-in-law; she's a doll & we've enjoyed her visits to our farm in the past.  She loves to come to see her grandchildren & great-grandchildren who visit us, too.  We live in the northwest corner of Iowa & she lives in the northeast corner, but it's quite a trip for her to drive by herself since she's in her 80's.  I hope she is able to come for many more years.  Thanks for the recipe, Marian!

We just call them Cucumber Pickles!

16 cups of thin cucumber slices with skins  (about 8 medium size cucumbers)
1 cup sliced thin onions
3 T. salt
   Combine these 3 ingredients, then set aside for 3 hours.  Rinse & drain.

Meanwhile, mix together:  2 cups vinegar
                                     4 cups sugar
                                     1 t. celery seed
                                     1 t. turmeric
                                     1 t. whole mustard seed
                                     1/2 t. powdered alum

   Set aside for 3 hours, stirring often to dissolve sugar.

After 3 hours, pour over rinsed & drained cucumbers & onions.  Refrigerate for several days, then put into containers & freeze; can also just be left in jars in refrigerator.  These pickles are crisp & very good.

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