Summer Pickled Cucumbers
Summer Pickled Cucumbers recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
cucumbers
|
|
| 4 | large |
onions
|
|
| 4 | tablespoons |
salt
coarse |
|
| 2 ½ | cups |
vinegar
distiilled white |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | teaspoon |
mustard seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
cucumbers
|
|
| 4 | large |
onions
|
|
| 6E+1 | ml |
salt
coarse |
|
| 591 | ml |
vinegar
distiilled white |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
mustard seeds
|
|
Directions
Wash, dry, and thinly slice the cucumbers. Peel and slice the onions. Mix the two ingredients together in a bowl and sprinkle with the salt.
Leave 2 hours. Rinse and drain. Bring the vinegar, sugar, and spices to a boil and simmer for 3 minutes.
Pack the drained cucumbers and onions loosely in warm jars. Cover with the spiced vinegar and seal immediately.
