Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This was originally posted by Virginia Sauer and is wonderful. (These are the easiest pickles I have ever made. They have a wonderful, fresh taste, and can either be processed or simply stored in the refrigerator.) . Drain sliced cucumbers on rack. . Combine cucumbers, onions, and garlic. . Add salt; mix thoroughly. . Cover with crushed ice or ice cubes. Set aside for 3 hours. . Remove garlic cloves. . Drain thoroughly in colander. . Pour sugar, vinegar, and pickling spices into 3-quart saucepan. Bring to a boil. . Add drained cucumber and onion spices. . If using the refrigerator pickle method (which is what I do): - Heat 15 minutes. - Pour into hot, clean jars. - Store in refrigerator. . If you are instead going to process the pickles: - Heat only 5 minutes. - Pack loosely into clean hot pint jars to 1/2-inch of top. - Adjust jar lids, and process in boiling water for 5 minutes, beginning to count processing time as soon as water in canner returns to boiling. - Remove jars and complete seals if necessary. - Set jars upright to cool. Yield: Approximately 1 Quart Variation: Although I have not yet tried this, the lady who gave me the recipe says that it can be quadrupled, using 4 quarts (6 lbs, or 10 medium) cucumbers, 1 pound (12 - 15 small white) onions, 2 large garlic cloves, 1/3 cup salt, 2 trays ice cubes, 3 cups sugar, 3 cups vinegar, 2 tablespoons mustard seed, 1/2 tablespoon celery seed, and 1/2 tablespoon turmeric). Posted to EAT-L Digest by Mary Hathaway on Mar 9, 1998
