Ingredients
- 1/2 cup salt
- 4 trays of ice cubes
- 12 cups sliced cucumbers 7 large cucumbers
- 2 onions sliced
- 2 peppers sliced
- 4 cup sugar
- 2 cup Clover Valley Farms Rhubarb Vinegar
- 1 T celery seed
Servings:
Units:
Instructions
- In large roasting pan, cover cucumbers and other veggies with ½ cup salt and 4 trays of ice cubes to cover.
- Let sit until ice melts, drain and rinse.
- Return cucumbers and veggies to roasting pan.
- Combine sugar, vinegar and celery seed and bring to a boil.
- Pour hot liquid over veggie mix and put in covered pan in fridge overnight.
- Put in jars and store in refrigerator.
Recipe Notes
Pickles will keep for weeks.
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