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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.”
READY IN:
168hrs 10mins
SERVES:
40
YIELD:
1 gallon jar
UNITS:
Metric

Ingredients Nutrition

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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