With all the pickle cucumbers about now I thought I would share a great (and EASY) recipe that my family and friends love. They are crunchy, have terrific flavor, and best of all, NO canning processing is required, so it is quick too! Perfect for our summer meals! Enjoy, - Melanie Cullingworth
- 6 Cups thinly sliced pickling cucumbers (about 2 lbs)
- 2 Cups thinly sliced onion
- 1 1⁄2 Cups white vinegar
- 3⁄4 Cup sugar
- 3⁄4 tsp. salt
- 1⁄2 tsp. mustard seeds
- 1⁄2 tsp celery seeds
- 1⁄2 tsp. ground tumeric
- 1⁄2 tsp. red pepper flakes
- 1⁄4 tsp. ground black pepper
- 4 garlic cloves thinly sliced
Place half the sliced cucumbers in a glass baking pan (8-9 square works well) and top with half the onions. Repeat procedure with remaining cucumbers and onions.
Combine vinegar and remaining ingredients in a small saucepan and stir well. Bring to a boil and cook for 1 minute. Pour over cucumber mixture, let cool, then cover and chill in refrigerator for at least four days to develop the full flavor. May be stored in the refrigerator for up to a month.