“These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.”
READY IN:
25mins
YIELD:
4 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
  2. Boil 1 minute, stirring frequently.
  3. Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
  4. Cover and chill overnight before serving.
  5. You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

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