Total Time
45mins
Prep 20 mins
Cook 25 mins

This recipe is from Mabela Lueders, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38782.

Ingredients Nutrition

Directions

  1. Soak onions and cucumbers in salted water (use 1/4 cup salt for each quart water) for 2 hours.
  2. Drain well. (Rita L said she rinsed the cucumbers 2 or 3 times in this step.).
  3. Boil together the remaining ingredients.
  4. Place pickles in hot solution and boil gently 25 minutes.
  5. Pack into clean, sterilized jars and seal while hot.
  6. Chill before serving.
Most Helpful

5 5

im posting a cook book from 1930s hand written from neligh ne and this recipe was in it they called them celery pickles thanks for posting it !!!!

5 5

Excellent! Be sure in step #2 to rinse 2-3 x`s not just drain the cucumbers. When making I hesitated thinking I wouldn't have enough liquid but it was perfect! The only change is that I added a clove of garlic per jar. I did a 10 minute water bath to seal. As I type I can hear the jars popping telling me they are sealed! I ended with 4 - 8 ounce jars and 3 - 16 ounce jars. Good and tasty even warm. Can`t wait to try them chilled. Thanks!!