These are quick and easy and delicious! Not a dill, sweet, or bread and butter, they have a taste of their own. No cooking, no canning, no heating anything. Perfect to do on a hot day with the abundant cukes from the garden.
This recipe is from my husband’s mom.
4 c sugar
4 c vinegar
1/2 c salt
1 1/3 t turmeric
1 1/3 t celery seed
1 1/3 t mustard seed (I usually use 1 t ground mustard)
3 onions, sliced thin (I just use 1)
cucumbers, sliced thin (or thick, or cut into spears)
Mix sugar, vinegar, salt, and spices together. Do NOT heat, this is a cold syrup. Prepare your jars. The original recipe says 3- 3 pound peanut butter jars. I used a gallon jar and 2 quarts. Divide the onion evenly amongst your containers. Add cucumbers to each jar to fill. Cover with syrup (mix well!) and put on the lids. Refrigerate at least 5 days before using. They’ll keep in the fridge forever, just get stronger flavored. We had some make it almost 2 years in a no-cucumber year. I’m not sure how they lasted that long, as usually they’re eaten up in a hurry! Our supply usually makes it about 9 months and we have to go without until we get more fresh cukes.