Growing up, my mom had a massive garden. She was so good at gardening. Something I have also fallen in love with. Gardening is so therapeutic and rewarding! Looking back, I wish I would have paid more attention to my mom when she was trying to teach me. But I digress.
When it was time to harvest the cucumbers, I knew that she would be making pickled cucumbers and onions. Every summer I would see that one gallon mason jar filled to the brim. I can close my eyes and see it in the refrigerator. The jar was so big it could only be kept on the top shelf and it was always on the right side. Funny how you remember the little things like that, huh?
Last year I asked her to give me the recipe and she gladly did. Now I’m sharing it with you!
Please note, this recipe makes enough for a one gallon jar.
Ingredients
4 large cucumbers
1 large white onion
2 cups white distilled vinegar
1 cup granulated sugar
1 tbsp celery seed
1/2 tsp kosher salt
Water
Step 1: Rinse and peel the cucumbers.
Step 2: Thinly slice the cucumbers and white onion.
Step 3: Add all the ingredients (except the water) into a one gallon jar.
Step 4: Fill the jar the rest of the way with cold water. I never measure out the water, so I add it last.
Step 5: Stir to combine all the ingredients and enjoy!
Tip: I like to refrigerate the cucumbers & onions for at least 30 minutes before eating, but my mom would refrigerate overnight to allow the cucumbers & onions to marinate. Definitely your preference, but they are tastier the longer they marinate.
And that’s a wrap! I hope you enjoyed my post. Sorry I have been so absent from blogging, but I have been preoccupied with a couple of big projects. I plan to share here once I am able to talk about them. 😉
Until next time friends. Xo
