Wednesday, July 28, 2010

Aunt Debbie's pickles

 Or 9 day pickles in 24 hrs.

6 cups thinly sliced cucumbers
2 cups finely chopped onions
1 1/2 c. sugar
1 1/2 c. dark vinegar
1/2 t. salt
1/2 t. mustard seed
1/2 t. celery seed
1/2 t. ground turmeric


In a medium sauce pan add sugar, vinegar and your seasonings. Bring to a boil. Stir until sugar is dissolved. Pour over cucumber mixture. Stir. Cover tightly. Refrigerate for 24 hours. Keep pickles in fridge. Enjoy.

Honestly, these have to be the best homemade pickles I've ever tasted. They are sweet yet sour too. Perhaps the turmeric is the secret. But while I was at Aunt Debbie's, she had an overload of cucumbers. Of course, she gave us a sack full for the ride home and this recipe. I thought I'd share it with you.

Clive and I just got finished making this recipe. I so hope they turn out because I'd kind of like to experiment with zucchini next. Yeah, she gave us plenty of those too.

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