•INGREDIENTS:
– 1 pound pickling cucumbers, sliced
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 1 teaspoon salt
– 1 teaspoon whole black peppercorns
– 1 teaspoon red pepper flakes
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon celery seeds
•INSTRUCTIONS:
1. In a large bowl, combine the cucumbers, vinegar, sugar, water, salt, peppercorns, red pepper flakes, mustard seeds, and celery seeds. Stir until the sugar and salt are dissolved.
2. Cover the bowl and refrigerate for at least 24 hours.
3. The pickles are now ready to eat! You can store them in the refrigerator for up to 2 weeks.