Ingredients:
6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1 1/2 cups sugar
1 1/2 cups vinegar or 1 1/2 cups apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
Directions:
In a glass or crockery bowl alternately layer the sliced cucumbers and onions.
In a medium saucepan combine sugar,vinegar, salt, mustard seed, celery seed, and ground turmeric; bring to boiling, stirring just till sugar is dissolved.
Pour vinegar mixture atop cucumber-onion mixture; cool slightly.
Cover tightly.
REFRIGERATE PICKLES AT LEAST 24 HOURS BEFORE SERVING (recipe says will keep up to one month, but I find they keep a lot longer than that in the individual jars).
Servings: 56
Time preparation: 20 min.
Time total: 30 min.