Twin Springs Fruit Farm
INGREDIENTS
2 Lbs. TSFF middle eastern cucumbers
sliced diagonally 1/2" thick
1 Medium Twin Springs Candy onion
Sliced 1" thick
2 Celery stalks
Sliced 1/2" thick on the diagonal
Coarse salt
2 cups of sugar
1 cup cider vinegar
1 tsp. celery seed
Adapted from Martha Stewart Online.
INSTRUCTIONS
In a colander set over a medium bowl, toss the cucumbers, onion and celery
with 1&1/2 tsp. of salt.
Set aside to drain, 30 minutes, tossing occasionally.
In a small bowl combine sugar, vinegar, celery seed and mustard seed; stir until
the sugar is dissolved.
Pour the vinegar mixture over the pickles and place in airtight jars.
Refrigerate at least 8 hours, and keep refrigerated.
They seem to keep forever (see below).
Wait a minute, I made some of these pickles in the middle of the winter and haven't tried them for months; they've been lurking in the back of the fridge, in a big old peanut butter jar. Hum, found them, still quite good, but very spicy, you may want to add a little jalapeno as I seem to have done, if you prefer some heat.