Candied pickles

1 servings

Ingredients

Quantity Ingredient
3 1-pint canning jars
2 quarts Cucumbers -- sliced
1½ cup Sugar
1 cup Cider vinegar
2 tablespoons Salt
1 tablespoon Mustard seed
1½ teaspoon Celery seed
⅛ teaspoon Red pepper flakes

Directions

* About 16 four to five-inch cucumbers are needed to yield 2 quarts sliced cucumbers.

1. Wash and drain the cucumbers; cut into ¼-inch slices. 2. Use a large heavy kettle or sauce pan. Combine the sugar, vinegar, salt, mustard, celery seed and red pepper flakes. Place over medium heat and stir until the sugar is dissolved. Increase heat and bring to a boil. Add the cucumbers and simmer for 5 minutes. 3. Immediately pack the pickles into sterilized and drained jars; seal tightly.

Yield: about 3 pints

Recipe By : Jo Anne Merrill

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