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This family recipe is compliments of my grandmother, Jeanette Kesselring, from Arnold, Missouri. These are delicious eaten straight from the jar (although we use them as sandwich toppings).
Bring the sugar, vinegar, salt and celery seed mixture to a boil. Cool slightly and pour over the cucumbers and onions. Store in a covered jar in the refrigerator. Will keep indefinitely.
This recipe was provided by Alyx Kesselring from Evanston.