Salad

Annies Recipes Sweet Amish Pickles Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: Makes about 4 pints Ingredients: 8 cups sliced cucumbers 2 cups sliced onions 1 cup sugar 2 cups apple cider vinegar 1 tablespoon mustard seeds 1 tablespoon celery seeds 1 tablespoon turmeric 1 teaspoon salt Instructions: In a large bowl, combine the sliced cucumbers and onions. Sprinkle with salt and mix well. Let it sit for about 2 hours to draw out moisture. After 2 hours, drain the cucumbers and onions and rinse them under cold water. Drain again and set aside. In a large pot, combine the sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and 1 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Add the drained cucumbers and onions to the pot. Stir well to coat the vegetables in the brine. Bring the mixture back to a boil and let it simmer for 5-10 minutes, stirring occasionally. Remove from heat and let the pickles cool slightly. Pack the hot pickles into sterilized jars, leaving about 1/2 inch of headspace. Pour the hot brine over the pickles, ensuring they are fully submerged. Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate for at least 24 hours before enjoying. For longer storage, process the jars in a boiling water bath for 10 minutes. Allow to cool completely before storing.