Candied Pickles

Thom Hackett

Original Recipe from Jo Anne Merrill

Servings: 1

Ingredients

3 1-pint canning jars
2 quarts cucumbers, sliced
1½ cups sugar
1 cup cider vinegar
2 tablespoons salt
1 tablespoon mustard seed
1½ teaspoons celery seed
⅛ teaspoon red pepper flakes

Cooking Method

* About 16 four to five-inch cucumbers are needed to yield 2 quarts sliced cucumbers.

Wash and drain the cucumbers; cut into ¼-inch slices.

Use a large heavy kettle or sauce pan. 

1. Combine the sugar, vinegar, salt, mustard, celery seed and red pepper flakes. 

2. Place over medium heat and stir until the sugar is dissolved. 

3. Increase heat and bring to a boil. 

4. Add the cucumbers and simmer for 5 minutes.

5. Immediately pack the pickles into sterilized and drained jars; seal tightly.

Serving Ideas: Delicious when served with roasted meats or sandwiches.