Summer garden harvest is upon us and this recipe fits the bill as a refreshing addition to any meal – especially added to a fresh walleye dinner. Yum!!

Ingredients

• 6 cups thinly sliced cucumbers
• 2 cups thinly sliced onions
• 1-1/2 cups sugar
• 1-1/2 cups cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon mustard seed
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cloves

Directions

1. Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts

1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 175mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

Photo by Taste of Home