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Everyone who eats them, wants the recipe.
8 cups sliced unpeeled cucumbers
2 cups sliced onions
1 cup julienne cut red bell pepper
1 tablespoon salt
2 cups granulated sugar
1-1/2 cups distilled white vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
In a large bowl, combine cucumbers, onions and red peppers.
Sprinkle with salt and mix well. Let stand one hour. Drain.
In medium bowl, combine sugar, vinegar, celery seed and mustard seed; stir until sugar is dissolved. Place cucumber mixture in non-metalic container. Pour vinegar mixture over cucumbers.
Cover and chill for at least 24 hours to blend flavors.
Makes about 8 cups.
Note: Pickles will keep in refrigerator up to 6 weeks.
Mary Jo Ziegler