The other day a friend of mine (Jennifer L!) gave me a few very long, cucumbers that she had from her garden. I love them, but was thinking about what I could do different with them as they are plentiful right now in season. I got to thinking about some pickles that we used to enjoy at one of Bill’s aunts houses when we would visit while we were first dating… I dug and dug and found her recipe! We used to snack on them along with a slice of cheddar cheese on top of a Wheat Thin!
Give these a try. They are very easy to make and taste delicious!
8 Cups Cucumbers, sliced
1 Cup sweet Onion, sliced
2 Cups Xylo (Sugar works if you want it!)
1 Cup White Vinegar
1 teaspoon Mustard Seed (I used powder as I was out of seeds)
1 teaspoon Celery Seed
after washing and slicing the cucumbers and onions, sprinkle them with 2 to 3 teaspoons of salt and allow to sit on the counter for about two hours
Add onion to the cucumbers near the end of resting and Combine other ingredients in a sauce pan. Bring to a boil
Pour over cucumbers and allow to cool somewhat
Cover and refrigerate in an air tight container. Allow to chill over night.