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Prep Time: 10 Minutes Cook Time: 10080 Minutes |
Ready In: 10090 Minutes Servings: 4 |
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I got this recipe from my MIL and she got it from the newspaper. The orginial poster is Mary Ellen Largent from Morgan County WV. I started making these last year when my cucumber plants decided to over produce. They keep for 6 or months in the fridge. They are enjoyed by all here. Not to sweet and not to sour. Note cooking time is refrigeration time. Ingredients:
10 medium cucumbers, sliced (maybe more) |
4 -8 onions, sliced |
3 1/2 cups sugar |
3 cups white vinegar |
1/3 cup salt |
1 teaspoon alum |
1 teaspoon celery seed |
1 teaspoon mustard seeds |
1 teaspoon turmeric |
Directions:
1. Fill gallon jar with sliced cucumbers and 4 to 8 onions (depending on your taste).
2. Pour mixture over cucumbers and onions and place jar in refrigerator. Shake once a day for six days. Then pickles are ready for use. Store pickles in refrigerator where they will keep for several months (if you do not eat them before).
3. Note: cooking time is actually refrigeration time.
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