°7 cups sliced cucumbers
°1 cup sliced onion
°2 cups of sugar
°1 cup white vinegar
°2 teaspoons of salt
°1 teaspoon of celery seeds
Mix well. Leave to stand for 6 hours.
Then they are ready to eat or putting in containers & freeze.
Consume within 9 to 12 months.
Quick to assemble…they stay crispy.
Additionally, you can letting cuke skins on if you prefer.
We have always done some with & some without. This recipe is adjustable to your preference.
I also make them with less sugar as my husband prefers a sweet cucumber to a sweet one.