Recipe by barefootmommawv
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.
Top Review by SarasotaCook
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.
- 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
Directions See How It's Made
- 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.