"Cucumbers are always the last thing I plant in my garden. I sow the seed June 10th and that way I have cucumbers in the fall when the tomatoes are ready. As the old saying goes, if you have one cucumber you have many, so it’s time for making pickles!
This is a very simple recipe that only takes about two hours from start to finish ( minus the cucumber growing time of course!) These pickles are stored in the refrigerator. They will keep forever but no matter how many I make we always seem to eat them up quickly! I usually make about 40 pints and that way I always have extra to share with family and friends."
7 cups washed and unpeeled cucumbers
1 large onion
2 cups white vinegar
4 cups sugar
2 tsp celery seed and/or mustard seed
Slice cucumbers and onions thin and put in large bow.
Sprinkle 2 tablespoons of salt over the top.
Cover the whole bowl with ice water.
Let stand 2 hours.
Remove any ice left and drain. Do not rinse.
Place pickles and onions in jars. I use canning jars, but any jar with a good tight lid will work.
Make the sugar, vinegarm and celery/mustard seed together into a syrup and bringing it to a boil until clear.
Pour over pickles and let cool before putting the lid on.
The pickles will rise in your jars some some, so be careful not to over flow your jars.
Let sit at least 12-24 hours in the refrigerator before serving.