This recipe was featured in How Salty and Sweet It Is.
6 cups thinly sliced cucumbers
1 cup thinly sliced onions
4 teaspoons salt
1 cup vinegar
2 cups sugar
1 1/2 teaspoons celery seed
- Alternate layers of cucumbers and onions in a ceramic or plastic bowl, sprinkle with salt and cover with ice water. Keep adding ice for two hours, then drain well.
- Mix vinegar, sugar and celery seed; stir until sugar dissolves.
- Put the cucumbers and onions into a freezer container, cover with vinegar mixture, allowing a 1-inch head space, and freeze.
- Best after two weeks. Thaw in refrigerator before serving.
Servings: 28. Serving size: 1/4 cup. Per serving: 62 calories, 0.2 g protein, trace fat, 15.6 g carbohydrates, 0.2 g dietary fiber, 333 mg sodium, 14.8 g sugars
Ginger Clardy, Bandera Electric Cooperative
