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.
- 2 quarts cucumbers (sliced very thin)
- salt water
- 2 cups sugar
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon pepper
- 6 medium onions (sliced very thin)
- 2 cups vinegar
- 1 teaspoon ginger
- 1 teaspoon celery seed
- 1⁄2 teaspoon turmeric
- Soak onions and cucumbers in salted water (use 1/4 cup salt for each quart water) for 2 hours.
- Drain well. (Rita L said she rinsed the cucumbers 2 or 3 times in this step.).
- Boil together the remaining ingredients.
- Place pickles in hot solution and boil gently 25 minutes.
- Pack into clean, sterilized jars and seal while hot.
- Chill before serving.
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 !!!!
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!!