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“Found it in Goodhousekeeping Magazine.Delicious and very easy!”
READY IN:
25mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In 6-quart Dutch oven, combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dru mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally. Boil 1 minute, stirring frequently.
  2. Pour cucumber mixture into large bowl; cool to room temperature, stirring occasionally. Cover and refrigerate overnight before serving. If you like, spoon cucumber with their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

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