Directions: one line for each direction. When saved the lines will be numbered.
Combine cider vinegar, sugar, salt, mustard seeds and celery seeds in a saucepan. Heat, stirring constantly, until sugar is dissolved and the mixture is just at the boiling point. Set aside to cool slightly.
Meanwhile, peel and slice cucumbers and onions and combine in a large, non-reactive bowl. Pour vinegar mixture over cucumber mixture and stir well to coat. Refrigerate about 12 hours and then pack in freezer containers.
This recipe yields ?? servings.
Comments: I combined two recipes, one from Susan Burgess and one that I found in the Columbus Dispatch, to come up with this recipe. Excellent pickles, sweet and tasty."
Rating: ()
Added On: April 15, 2008
* Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
