1 peck cucumbers (may be about 12 pounds)
4 cups sugar
4 cups vinegar
1/2 cup salt
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
Wash and peel the cucumbers. Slice into 1/4 inch slices. Pack into glass jars. **
Wrap the celery seed and mustard seed in cheesecloth. Mix with the remaining ingredients, stirring until the sugar and salt are dissolved. *** Pour over the sliced cucumbers. Cover and store in the refrigerator. Ready to eat in a few days.
Makes 1 gallon.
**I can’t tell if this is “pack in jars or one large jar” or “pack in jars, but not large jars”. I know that it says no metal or plastic.
***I am guessing you would remove the cheesecloth wrapped spices at this point.
Melissa’s Comments: I note that there is no heat applied in this recipe so I am not sure that the salt and sugar are actually going to dissolve, but then again, I have never made refrigerator pickles!
