| Michael Baker
Since we are in the middle of canning season, I thought I'd give you a few of my canning and pickling recipes. This one is great, and easy for a beginner. Michael is a guy with many gifts and talents, and he is responsible for this easy to do pickle recipe.
1 doz. Med. Cucumbers (thinly sliced)
4 med. Onions (cut in half and thinly sliced)
4 c. Sugar
4 c. Vinegar
¼ c. Salt
1 tsp. Mustard Seed
1 tsp. Celery Seed
1 tsp. Turmeric
In a 1 gallon jar, alternately layer the cumbers and onions.
Next combine the rest of the ingredients in a sauce pan and bring to a boil and simmer for 10 minutes.
Remove from the heat and pour into the jar with the cucumbers and onions. Allow to cool. Cap tightly and put in refrigerator for at least a week. This gives the flavors a chance to marry
NOTE: These pickles, as the name says, have to be kept in the refrigerator. The good news is, they keep for at least a year this way. |
