Candied Pickles Recipe

• 3 x 1-pint canning jars
• 2 quart Cucumbers -- sliced
• 1 1/2 c. Sugar
• 1 c. Cider vinegar
• 2 Tbsp. Salt
• 1 Tbsp. Mustard seed
• 1 1/2 tsp Celery seed
• 1/8 tsp Red pepper flakes

1. * About 16 four to five-inch cucumbers are needed to yield 2 qts sliced cucumbers.
2. 1.
3. Wash and drain the cucumbers; cut into 1/4-inch slices.
4. 2.
5. Use a large heavy kettle or possibly sauce pan.
6. Combine the sugar, vinegar, salt, mustard, celery seed and red pepper flakes.
7. Place over medium heat and stir till the sugar is dissolved.
8. Increase heat and bring to a boil.
9. Add in the cucumbers and simmer for 5 min.
10. 3.
11. Immediately pack the pickles into sterilized and liquid removed jars; seal tightly.
12. Yield: about 3 pints

canning jars, cucumbers, sugar, vinegar, salt, celery, red pepper

Taken from cookeatshare.com/recipes/candied-pickles-98616 (may not work)