It's a summer tradition in our house to make my grandmother's pickle recipe. They're not sweet pickles, they're just about the opposite of that. They make you pucker a little, but I haven't met anyone yet who doesn't like them!
Pickling cucumbers are a dime a dozen this time of year (well, not literally, but almost!), and when you can these pickles, you get to enjoy them through the whole fall, winter and spring until the following year when you make them again.
They're really easy:
Grandma C's Pickles
1 dozen good sized cucumbers
6 medium onions
1/2 cup salt
1 quart vinegar
1 cup Wesson (canola) oil
1/4 cup mustard seed
1 tablespoon celery seed
Do not peel cucumbers. Slice into 1/4" rounds. Put into large pot and sprinkle with salt. Let stand 3 hours.
Drain. Add chopped onion and the rest of the ingredients. Let stand 3 days. <----- This is the best part! After all, you "need" to try them throughout the 3 days, and they're just sitting there, waiting for you to test them. :)
Seal into jars.
Enjoy!
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