Margaret Dineen Prendergast

• 4 cups sugar
• 1/4 cup salt
• 1 1/3 tsp turmeric
• 1 1/3 tsp celery seed
• 1 1/3 tsp mustard seed
• 4 cups cider vinegar
• 2 medium cucumbers

Slice cucumbers without peeling – not too thin. Pack in jars. Combine the first six ingredients and mix well. Cover with lid and put in the refrigerator. Pickles will be ready in 4 – 5 days.

This recipe came from Mike’s dad. He makes pickles every year. We’ve made them, too – they’re good!!