Pour pickles into colander and rinse well. Rinse jar as well. Place sugar, vinegar, mustard seed, and celery seed into boiler and bring to boil. Let boil for 3 minutes, stirring constantly. Place pickles back in jar with garlic cloves and pour liquid over pickles. Refrigerate for several days before serving.
Source: Family recipe shared by a friend.
By Sandy Bass from Elon, NC
Slice any size cucumbers and large onion thinly. Add celery seed and salt. Pour boiling water over them and let stand until water cools; drain.
Slice any size cucumbers and large onions thinly. Add celery seed and salt. Pour boiling water over them and let stand until water cools; drain.
Place 25 large cucumbers in cold water until crisp, then wipe dry and slice. Add 12 onions, sliced, and 1/2 cup of salt. Let stand for 1 hour. Do not drain.
Combine and cover first 3 ingredients overnight. Make syrup and simmer for 10 minutes. Add cucumbers and onions.