These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks.
- Total Time:
- Yield: Makes 3 quarts
Source: Everyday Food, July/August 2008
- 2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
- 1 medium Vidalia or other sweet onion, sliced 1 inch thick
- 2 celery stalks, sliced 1/2 inch thick on the diagonal
- Coarse salt
- 2 cups sugar
- 1 cup cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.
Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).