2qt. ( 2 1/2 -3 lbs.) sliced, unpeeled cucumbers
1 large onion, sliced & seperated
1 1/2 Tbs pickling salt
1 1/2 cup sugar
1/2 cup cider vinegar
1 Tbs mustard seed
1/2 tsp celery seed
Combine cucumbers,onion,and salt in a glass or ceramic or enamel container. Cover and let stand at room temperature for 2 hours.
In saucepan, combine surag, vinegar,mustard and celery seed. Stir over high heat until boiling. Turn to simmer and cover for 5 minutes. Remove from heat and cool to room temperature. Drain cukes and squeeze. Do not rinse. Put in freezer containers and pour cold syrup over. Cover with crumbled wax paper.
Chill several hours in refrigerator, then place in freezer.
LAB55
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