Pickled Fresh Sliced Cucumbers

I visited Swedesburg, Iowa, many years ago and picked up a book containing Early Immigrant and Pioneer Recipes that Swedish settles had brought with them and are recorded in an informal cookbook collected by the Swedish Heritage Society.  One such recipe is the Pickled Fresh Sliced Cucumber that I have modified.

Again, I peeled the cucumber and removed the seeds.  Some folks recommend that you sprinkle about two (2) tbs salt over the thinly sliced cucumbers as well as the onions for this recipe and let it stand for an hour and then drain off the "water."  So far, I have skipped this step in my pickling adventure.

The recipe calls for the following ingredients:

7 cups thinly sliced cucumbers
1 cup each sliced onions and chopped green or red pepper (less if preferable)
1 generous tbs celery seed and 1 bunch of dried dill weed (dill seeds will do fine)
1 cup white vinegar
2 cups sugar

Combine the cucumbers, onions, pepper, and spice in a 2 quart container.  Mix vinegar and sugar well and pour over the cucumber mix.

Put a lid on it and store in the refrigerator for 24 hours before serving with your Swedish meatballs.

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