Crisp Pickle Slices

1. 1

   Sprinkle vegetables with salt and ice and soak for 3 hours in ice and cold water.

2. 2

   Drain and combine vinegar, sugar, turmeric, celery seed and mustard seed.

3. 3

   Bring to a boil, cook cucumbers and onions in boiling syrup until cooked through.

4. 4

   Can in hot jars and seal at once.

5. 5

   Ready to eat in 24 hours.

6. 6

   Yields:

7. 7

   8 to 10 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.