GRANDMA SPEER’s COLD-PACK PICKLES
10 cups of thin-sliced cucumbers
1 cup of thin-sliced onions
1 cup of thin-sliced mangoes or green peppers
PICKLING SYRUP:
2 cups of sugar
½ cup of water
1 cup of white vinegar
2 tablespoons of salt
1 tablespoon of celery seed
Mix syrup and pour over pickles. Let stand in a refrigerator for 24 hours. Freeze. Easy recipe that you don’t need to boil and sterilize jars, seal them, etc. Pickles keep in freezer for several months. Nice, crisp and crunchy.
Knapp Notes 