"Hunger is the best sauce in the world."--Cervantes

Cucumber Pickles Recipe

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This recipe for Cucumber Pickles, by , is from Our Family Cookbook -- Celebrating Our Southern Roots & More, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice "Dolly" Ragsdale Norton
Added: Wednesday, September 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. cucumbers
4 medium onions
1/4 cup Kosher salt

1/2 tsp. celery salt
3/4 tsp. tumeric
1/2 tsp. whole cloves
2-1/2 cups vinegar
2-1/2 cups sugar

Directions:
Directions:
Thinly slice cucumbers and onions. Place in a large bowl. Toss with salt and add two trays of ice cubes. Let stand three hours.

In a large pot, stir together remaining ingredients and bring to a boil. Drain cucumbers and onions and add to the pot. Reduce heat, simmer for 10 minutes.

Ladle into clean Mason jars. Wipe rims of jars clean and put on tops. Either process for canning in a water bath or just refrigerate. These are best if aged in the fridge for a few days before eating. The recipe only makes a few large jars, depending on the size you use.

Number Of Servings:
Number Of Servings:
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