When the garden starts producing and the cucumbers are prolific, I make this recipe to keep in the refrigerator. It’s perfect with any meal and especially great with sandwiches and salads.
Southerners like sweet pickles with the summer bounty from the garden. I gave a jar to my neighbor telling him it would last about a week and a half in the refrigerator. He later told me I was wrong. They only lasted a day. Keep this recipe going all summer and you will use up that bounty of cucumbers plus make a few neighbors happy. Enjoy!
Easy Pickled Cucumber Rounds
Recipe from Cooks.com
Servings 8 cups
Equipment
- medium saucepan
- 9x13x2 inch glass baking dish
Ingredients
- 1 1/2 cup sugar
- 1 1/2 cup white vinegar
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon mustard seed
- 1 1/2 teaspoon celery seed
- 1 1/2 teaspoon ground turmeric
- 6 cups thinly sliced cucumbers
- 2 medium onions thinly sliced
- 1 small sweet red pepper thinly sliced
- 1 small green pepper thinly sliced
Instructions
- Combine first six ingredients in a medium saucepan. Bring mixture to a boil, stirring until sugar dissolves. Set aside to cool.
- Slice all vegetables in a food processor using the slicing blade. Layer vegetables in a 13x9x2 inch glass baking dish. Pour vinegar mixture over vegetables. Cover and refrigerate at least 24 hours. Mixture may be stored in an airtight container in refrigerator up to one month.
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