Parsley Gurken'S

Directions

1. 1
   Slice cucumber 1/4-inch thick.
2. 2
   Put in bowl; sprinkle with salt.
3. 3
   Refrigerate, covered, at least 8 hours.
4. 4
   Combine sugar, vinegar, water, pickling spice, turmeric and lemon peel in saucepan.
5. 5
   Boil.
6. 6
   Reduce heat and simmer 2 minutes.
7. 7
   Drain cucumbers.
8. 8
   Return to bowl.
9. 9
   Stir in parsley.
10. 10
    Pour hot liquid mixture over cucumbers.
11. 11
    Cover and refrigerate at least 3 days, stirring once a day.
12. 12
    Refrigerate pickles in covered glass containers for up to 2 months.