This recipe was handed down from our Grandma Leora Brown (pioneer family from Malad)

It is our very favorite pickle recipe.

YUM! (We'll add pictures later)

7lbs Cucumbers sliced into slices a little less than 1/2 inch thick

1.5 cup sliced onions (diced but not fine. you want chunks)

2 Garlic Cloves.

1/3 Cup Salt

Put all this in a big container and cover with cold water then refridgerate or keep ice on top overnight. (when we get busy, we leave it for a couple days. It doesn't hurt anything to wait till you have time to do the rest. :)

Syrup:

4.5 C sugar

1.5 tsp tumeric

1.5 tsp celery seed

2 TBS Mustard Seed

3 cups Vinegar

Bring to a boil and let sit.

Drain the cucumbers and remove garlic cloves. (sometimes we leave them on accident, it just makes for super garlic-y cucumbers)

Put drained cucumbers with syrup and bring to a boil then cook gently for 5 minutes.

Put in bottles up to the bottom ring (don't overfill) and wipe off rim before putting on the lids and rings.

Put the jars in a steam bath for 5-10 minutes.

When done, place jars upside down on a towel until cooled.

Check seals and reheat if they didn't seal right.

Hope you enjoy them!