Prep 10 mins
Cook 168 hrs
I got this recipe from my MIL and she got it from the newspaper. The orginial poster is Mary Ellen Largent from Morgan County WV. I started making these last year when my cucumber plants decided to over produce. They keep for 6 or months in the fridge. They are enjoyed by all here. Not to sweet and not to sour. Note cooking time is refrigeration time.
- 10 medium cucumbers, sliced (maybe more)
- 4-8 onions, sliced
- 828.06 ml sugar
- 709.77 ml white vinegar
- 78.07 ml salt
- 4.92 ml alum
- 4.92 ml celery seed
- 4.92 ml mustard seeds
- 4.92 ml turmeric
- Fill gallon jar with sliced cucumbers and 4 to 8 onions (depending on your taste).
- Pour mixture over cucumbers and onions and place jar in refrigerator. Shake once a day for six days. Then pickles are ready for use. Store pickles in refrigerator where they will keep for several months (if you do not eat them before).
- Note: cooking time is actually refrigeration time.
I made these a few weeks ago and they are easy, perfect and just delicious.
I use them on sandwiches, burgers or just a nice side condiment. I loved them. I cut mine about 1/4-1/3" thick. They were just delicious
Thank you for a great recipe.
These pickles are THE BEST sweet pickles I have ever had. I got this recipe in summer of 08 and made 1 & 1/2 gallons, they were gone by DEC.! Everyone that has tasted them loves them, even if they don't much care for sweet/bread and butter pickles! Needless to say, my fridge is stocked this summer and eating on the new batch already!! Thanks again barefootmommawv for this wonderful recipe that me and my family will enjoy for years!!!