Here is a recipe I am sure you will enjoy if you like your sandwich pickles!
After a hard crafting session, we usually do lunch - it's the routine. ;)
The last time Cathy was here she brought sliced pickles & they were delicious.
She said she is 'never making pickles the old way again', I've never made so I don't know the extent of the work, but I trust her on it.
She mailed the recipe and I share it with you pickle lovers, sweet & tangy slices of green goodness! Here you go:
As promised, here's the pickle recipe.
In four litre ice cream pail (or other container that will fit in fridge), measure:
3 cups white sugar
2 cups white vinegar
1/2 cup water
2 tbsp pickling salt
1 tsp turmeric
1 tsp mustard seed
1 tsp celery seed
1 large sweet onion cut into chunks or 1 red or green pepper (optional)
Wash and slice cucumbers about 1/4 inch thick. (They stay crunchier if they aren't sliced too thinly.). Do not peel. Add cucumbers to liquid. Stir together. Let stand for 2 hours on counter. Add more cucumbers as they sink down until pail is full. Store in fridge. You can continue to add cucumbers for 2 or 3 days.
Can eat the next day!
Tis the season!