Prep 20 mins
Cook 30 mins
My mother used to make this by the gallon when our garden had too many cucumbers. It shouldn't be kept more than a month in the fridge (but that's usually not a problem!) As with any marinade the longer it sits the better it tastes.
- 2 -4 cucumbers, peeled and sliced in disks (if you want to remove the seeds, go ahead)
- 1 cup white sugar
- 1 cup white vinegar (3 %)
- celery seed
- Put the peeled sliced cucumbers into a large resealable container that fits in your refrigerator.
- In a separate bowl mix the sugar, vinegar, and spices.
- Pour the marinade over the cucumbers (they should be mostly covered).
- Chill, let sit for about 30 minutes before serving.
- I don't suggest putting new cucumbers into old marinade, too much risk of contamination. Make a fresh batch of marinade for each fresh batch of cucumbers.
These turned out very refreshing. Used double the vinegar (5%) and part splenda for the sugar (not doubled - just a couple of extra tablespoons) and seeded the cucumbers. Even two days later, they are still crisp and a great side dish with fried fish and purple hull peas. Thanks for sharing!
I really enjoyed these!! I added a sprinkling of dill and these really popped! Although they look a little limp, don't be fooled; they have a great crunch and taste as yummy as pickles without all of the work.
Well, I was at least going to wait until the cucumbers had time to marinate, but I tasted the solution and I KNOW this is going to be a winner! Can't wait until they are ready to eat. The only change I made in this recipe was to use Splenda, as sugar is never an option for me. Good going, though! This is a delicious recipe.