best dang pickles you ever ate!

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I'm a country girl! And sometimes it seems like the garden just 'turned' into a cucumber. We had so many, it was crazy! We love home made pickles, so this recipe is easy and they're very good.

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  • add   4 quarts rinsed, cleaned and sliced fresh cucumbers
  • add   6 medium onions
  • add   3 cloves garlic
  • add   1 1/2 tsp tumeric
  • add   1 1/2 tsp celery seed
  • add   2 Tbls mustard seed
  • add   3 cups white vinegar
  • add   5 cups sugar
  • add   1/3 cup salt


  1. Slice cucumbers and onions and add to a gallon sized sealable container. Add garlic and salt.
  2. Combine sugar, vinegar, tumeric, celery seed and mustard seed in a medium sauce pan. Bring to a simmer just till the sugar is dissolved.
  3. Let it cool!
  4. Pour it over the cucumbers.
  5. Store in the fridge overnight. On the next day, turn the container over several times to stir up contents.
  6. Best to wait to eat after 2nd day.

ChefsugNote From The Chef

BakFanLin 08:57, 11 Oct 2007

DO NOT use those big salad cucumbers from the grocery store. They have a wax coating, and will not work. Find the smaller cucumbers that are sold expressly for pickling...or grow your own.

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