It’s the time of year when all of our gardens are producing lots of good things to eat. Cucumbers happen to be one of the things that most gardens produce in abundance–sometimes just flat more than we can use in our salad bowls. So, just what do we do with all these extra goodies? One of the best ways to use them is to pickle them and that’s what we’ll discuss this week.
The pickle recipes below would have to be classed as semi-sweet–what some people might call “Bread and Butter” style pickles. Perhaps we’ll touch on the Dill type of pickle sometime in the future.
One very important thing about making your own pickles is to NEVER, and I do mean NEVER, use a metal container to make the pickles. The vinegar mixture creates a chemical reaction with metal that will give your pickles a bad taste and we sure don’t want that to happen.
In Grandmaw’s day, pickles were always made in crocks for this reason. However, today crocks are sorta hard to find and if you do find them they tend to be somewhat expensive. If you’re lucky enough to have some of the old crocks around then, by all means, use them. Otherwise, just use glass containers to create your masterpieces.
One other thing, you’ll find that the Pickling type of Cucumber works best. But, if you don’t have them, just use the regular long green type of Cucumber.
Let’s get started.
Ingredients:
- 6 Pounds Cucumbers (Sliced)
- 4-5 Medium White Onions (Sliced)
- 4 Cups Sugar
- 4 Cups White Vinegar
- 1/2 Cup Salt
- 1 teaspoon Celery Salt
- 1 teaspoon Mustard Seed
- 1 1/2 teaspoons Ground Turmeric
Directions:
Slice the Cucumbers and the Onions to about 1/4 inch thickness. Place the Onions and Cucumbers into a large non-metallic bowl and toss to mix well.
Combine the remaining ingredients and pour them over the Cucumber/Onion mixture. Stir for at least 5-7 minutes to allow the flavors to blend. Cover and refrigerate.
Refrigerate for at least 3-4 hours before serving. These Pickles will keep for up to 3 months in the refrigerator if stirred occasionally.
