24 hour pickles
Posted by: kate on Thu, Jul 20, 00 at 17:10

1/2 c water -- 1 cup white vinegar -- 3/4 c sugar
2 Tablespoons dill weed [not seed - weed]

bring to a boil - stirring to disolve sugar & pour over sliced cukes [4] and 1 sliced onion --- sliced thinly..
chill in fridge




Posted by: Country Bumpkin-AL on Thu, Jul 20, 00 at 17:12

24 hour pickles

8 cups sliced unpeeled cucumbers
2 cups sliced onions
1 cup julienne red bell pepper strips
1 tablespoon salt
2 cups granulated sugar
1 1/2 cups Distilled White Vinegar
2 teaspoons celery seed
2 teaspoons mustard seed

In a large bowl, combine cucumbers, onion, and red pepper. Sprinkle with salt and mix well. Let stand 1 hour. Drain. In a medium bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Place cucumber mixture in non-metallic container. Pour vinegar mixture over cucumbers. Cover and chill for at least 24 hours to blend flavors. Makes about 8 cups.
Note: Pickles will keep in refrigerator up to 6 weeks.




RE: help---24 hour pickles
Posted by: Bee-OH on Thu, Jul 20, 00 at 20:28

Here's the one my DH uses every year. They are a "Bread & Butter Pickle" and delicious!
4 qt sliced cucumbers
6 med white onions, sliced
3 colves garlic
1 green & 1 red bell pepper
1/3 cup canning salt
Soak in ice water 3 hours

3 cups white vinegar, 2 T. mustard seed, 5 cups sugar, 1 1/2 tsp tumeric, 1 1/2 tsp celery seed. Bring to a boil.

Drain cucumbers. Pour vinegar solution over & heat through. Pack in sterile jars.