Pickles and Preserves


10 cups of thin-sliced cucumbers

1 cup of thin-sliced onions

1 cup of thin-sliced mangoes or green peppers


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.

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