1 Quart Glass Container or Jar
1 Yellow Onion, sliced
3 Cloves Garlic
3 Cups Cucumber Slices
2 Teaspoons Salt
2 Tablespoons Pickling Spice
White Vinegar to cover the onions and cucumbers
Water To Add To Vinegar
In a clean glass jar or container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 clove of garlic. Repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasons. Place in the ref. for 2 weeks before using. As the jar emptys just add more cucumbers and onions and it will stay full all summer. May have to add more vinegar. Use the pickles in potato salad. Make sure you add some of the juice to the potato salad.
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