It’s that time of year again…gardens are in full swing now. We only planted tomatoes and cucumbers this year because, you know, weddings and such. Our tomatoes aren’t doing very well but we are getting a few. We have had WAY too much rain for them, but the cucumbers are loving it! Two little vines have already supplied enough for a gallon of Sweet Icicle Pickles and now I’m starting on Bread & Butter Pickles. They are super easy and super delicious!

7 medium pickling cucumbers, washed and sliced 1/4″ thick
2 onions, thinly sliced
1 tablespoon Kosher or Sea Salt
1 1/4 cup vinegar (I used plain 5% white)
1/2 teaspoon celery seed
1/2 teaspoon ground ginger (I used a few slices of fresh because I didn’t have dried)
1 cup sugar
1/4 teaspoon turmeric
1/2 teaspoon mustard seed
Place the cucumbers and onions in a large bowl and sprinkle with the salt. Let it stand for one hour.
Drain the cucumbers, place in a kitchen towel, and gently squeeze to release as much liquid as possible, trying not to break the cucumbers.
Place all the remaining ingredients into a large pot and bring to a boil. Add the cucumbers and onions and let simmer for 10 minutes. (That’s fresh ginger you see floating in the pot.)
Pack into pint jars. My yield was 4 pint jars. These can be kept in the refrigerator OR you can process them in a water bath canner for 10 minutes.
I hope you enjoy these!

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