3 c White sugar
2 c Vinegar
1 tb Coarse pickling salt
1 ts Turmeric
1 ts Celery seed
1 ts Mustard seed
Boil the above mixture together and let it cool until lukewarm. Fill
an ice cream bucket about 3/4 full of washed, sliced cukes, sliced
like bread and butter pickles. Onion slices are optional for added
flavor. Onions are a necessity when I make them! Pour lukewarm juice
mixture over them, cover and refrigerate. Stir occasionally. The
cukes will sink down into the juice and these are ready to eat within
1 or 2 days. Must be kept in the fridge and stirred occasionally.
These are delicious! Don't spill the juice on anything important.
Turmeric must be the original yellow dye!
Recipe by Cheryl Shiels
MMMMM
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