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10-12 pickling cukes, sliced (actual number depends on size, but you'll need enough to pack a 1 quart jar) Optional: slices of sweet pepper, onions, celery etc -- anything you'd like to add (I simply did the cucumber slices)
1 cup white vinegar 1 1/2 cups white sugar 1 tbsp mustard seeds 1 tbsp celery seeds
This recipe makes one quart of pickles. Please use a jar that has been sterilized in hot water, as well as new lids and rings.
Fill jar with sliced pickling cucumbers (and any optional vegetables that you desire) up to about an inch from the top.
Heat sugar, vinegar, mustard seeds and celery seeds on the stove top until at a full boil. Simmer for about 10 minutes until sugar has been dissolved completely.
Allow the mixture to cool to room temperature, and pour over the cucumber slices, covering them completely, leaving about 1/4 of an inch of air at the top.
Seal with a new lid and ring.
Allow the pickles to sit (refrigerated) for about 2 weeks for optimum flavor.