- December 22, 2006 at 5:28 pm #238139
Delicious when served with roasted meats or sandwiches.
2 qts Cucumber sliced
1 1/2 cup Sugar
1 cup Cider Vinegar
2 tbsp Salt
1 tbsp Mustard Seeds
1 1/2 tsp Celery Seed
1/8 tsp Red Pepper Flakes
About 16 four to five-inch cucumbers are needed to yield 2 quarts sliced
Wash and drain the cucumbers; cut into 1/4-inch slices.
Use a large heavy kettle or sauce pan. Combine the sugar, vinegar, salt,
mustard, celery seed and red pepper flakes. Place over medium heat and stir
until the sugar is dissolved. Increase heat and bring to a boil. Add the
cucumbers and simmer for 5 minutes.
Immediately pack the pickles into sterilized and drained jars; seal tightly.
Yield: about 3 quarts
- November 24, 2008 at 6:33 pm #404467
This sounds really good too!!! Thanks!!
- November 29, 2008 at 6:31 am #404845
This sounds very similar to a recipe I used to use when I had a garden. Some jars I added minced garlic and some I put a small hot pepper in the bottom of the jar. Hubby & kids seemed to really like these. Thanks for reminding me of them.
- November 29, 2008 at 10:36 am #404858
Janice, My father used to do the same thing, and they were very good this way also. How the thoughts come back of those days.
- November 29, 2008 at 3:03 pm #404826
This looks like a really good recipe. Well have to keep ahold of this one for next summer. Thanks
- November 29, 2008 at 6:11 pm #404887
Make sure your Candied Pickles are kept refrigerated since they have not gone through a modern canning process so nothing has been done to kill any existing bacteria spores or other contaminants. Refrigeration is the only way to suppress the growth.
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