By Lydia Madzokere
*Ingredients*
7 cups sliced cucumbers
1 cup sliced onion
2 cups sugar
1 cup white vinegar
2 tsp salt
1 tsp celery seed
*Method*
Mix well. Let stand for 6 hours. Then they are ready to eat or put into containers and freeze. Eat within 9 to 12 months.
Quick edit...they do stay crispy. Also, you can leave the skins on if you prefer. This recipe is easily adjustable to your preference.
*Lydia Madzokere is an educationist based in Gweru.
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