Ingredients

2 cups thinly sliced cucumbers (1/4 inch thick)
1/2 Cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 teaspoon Whole Celery Seed
1 teaspoon Yellow Mustard Seed
1 teaspoon Salt

Cooking Instructions

1: Place cucumber slices and onions in a medium glass bowl. (I use a 1 quart mason jar). Set aside. Mix remaining ingredients in a medium saucepan. Bring to a boil on medium high heat, stirring to dissolve sugar and salt. Reduce heat to low, simmer for 5 minutes.

2: Pour hot liquid and spices over cucumbers and onions. Cool slightly and cover.

3: Refrigerate pickles at least 2 hours before serving. Store in tighty covered container in refrigerator up a 2 months

 
 
 And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)