Overnight Cucumber Pickle

1. 1

   Slice cucumbers 1/2-inch thick (makes about 10 cups); place in a large bowl.

2. 2

   Sprinkle with salt; mix well.

3. 3

   Let stand for 1 hour.

4. 4

   Drain well.

5. 5

   In a large sauce pot combine vinegar, sugar, mustard seed, celery seed, ginger and turmeric; bring to a boil. Add cucumbers; simmer, covered, until crisp-tender, about 10 minutes.

6. 6

   Pour into a container with a tight fitting lid. Refrigerate overnight before serving.

7. 7

   3 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.