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.