Makes 1 gallon. You can add a 'little' water if you need to top them off but I"ve found that if you leave them be for an hour or so they generate enough liquid on their own.
Put into the jar:
7 c. sliced cucumbers
1.5 cups sliced onions (I omit these if I don't have little ones)
Mix and heat until the sugar is dissolved, simmer a minute or so:
2 T. pickling salt
2 cups sugar
1 cup vinegar
1 tsp celery seed (optional)
Cool down a bit then pour over the cucumbers. Refrigerate. Ready to eat the next day, they keep nice and crisp for about a week. They're generally gone well before then at our house.
I have no idea who Venny is but this is where the original recipe came from. I got it from our Finnish neighbor Elaine Mannikko when we lived in Minnesota.
