+ pickling cucumbers+ 1 small white onion
+ 2 Tbs salt
+ 1 cup white vinegar
+ 2 cups white sugar
+ 1 Tbs mustard seed
+ 1 Tbs celery seed
First, I washed and sliced up the cukes.
Next, the cucumbers went into a pot with the sliced onion and salt.
I set that pot aside and combined vinegar, sugar, mustard seed and celery seed to a saucepan.
This was heated until the sugar was dissolved.
Then the liquid was poured over the cukes & onions and placed in the fridge for 24 hours.
The following day I divided the mix into mason jars. I sampled a pickle, and it was crisp, tangy goodness! Jars should be stored in the refrigerator.
Everything tastes better homegrown. Thanks for reading!