Recipe: Overnight Cucumber Pickles (1979)

OVERNIGHT CUCUMBER PICKLES

5 firm medium-sized cucumbers (3 lbs.)
1 3/4 teaspoons salt
2 1/2 cups cider vinegar
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon ground ginger
1 teaspoon turmeric

Slice cucumbers 1/2-inch thick (makes about 10 cups); place in a large bowl. Sprinkle with salt, mix well. Let stand for 1 hour. Drain well.

In a large sauce pot combine vinegar, sugar, mustard seed, celery seed, ginger and turmeric; bring to a boil. Add cucumbers; simmer, covered, until crisp-tender, about 10 minutes.

Pour into a container with a tight fitting lid. Cool before putting on the lid. Refrigerate overnight before serving.

Makes 3 quarts
From: Recipelink.com
Source: Recipe booklet: Versatile Vinegar, The Vinegar Institute, 1979