7 Cups unpeeled, sliced cucumbers. (I like them them thin)
1 medium while onion sliced
2 Tablespoons canning salt. (Doesn't have any anti-caking agents in it)
2 cups white sugar
1 cup cider vinegar
1 teaspoon celery seed.
Cover the sliced cucumbers, onions and salt with water. Allow to stand over night in a cool place. The Refrigerator works fine. Not sure what Grandma did.
The next day, drain them well but don't rinse.
Pack them into freezable containers leaving one inch from the top to allow the liquid to expand.
Mix the sugar vinegar and celery seed thoroughly but don't cook. It will take a while to let the sugar dissolve without heat. I have used agave nectar or inverted sugar syrups from cub. There is a slight difference, but if you are in a hurry... I did a 1 to 1 ratio. 1 cups sugar = 1 cup syrup.
Pour over the cucumbers with that one inch left at the top.
Freeze them. Grandma said on the card, "They will be ready to use in a couple weeks and will keep all winter.
I froze the first batch and could not wait two weeks, so I thawed them after a couple days. I'm not sure how Grandma came up with two weeks. I know she often had large quantities so freezing made sense. I have let them set in the refrigerator for a week and ate them gradually. They get better every day.
1 medium while onion sliced
2 Tablespoons canning salt. (Doesn't have any anti-caking agents in it)
2 cups white sugar
1 cup cider vinegar
1 teaspoon celery seed.
Cover the sliced cucumbers, onions and salt with water. Allow to stand over night in a cool place. The Refrigerator works fine. Not sure what Grandma did.
The next day, drain them well but don't rinse.
Pack them into freezable containers leaving one inch from the top to allow the liquid to expand.
Mix the sugar vinegar and celery seed thoroughly but don't cook. It will take a while to let the sugar dissolve without heat. I have used agave nectar or inverted sugar syrups from cub. There is a slight difference, but if you are in a hurry... I did a 1 to 1 ratio. 1 cups sugar = 1 cup syrup.
Pour over the cucumbers with that one inch left at the top.
Freeze them. Grandma said on the card, "They will be ready to use in a couple weeks and will keep all winter.
I froze the first batch and could not wait two weeks, so I thawed them after a couple days. I'm not sure how Grandma came up with two weeks. I know she often had large quantities so freezing made sense. I have let them set in the refrigerator for a week and ate them gradually. They get better every day.
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