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CATEGORY CUISINE TAG YIELD
Grains Pickles 6 Servings

INGREDIENTS

Cucumbers; cut in strips
3 3/4 c Vinegar
3 c Sugar
3 tb Salt
4 1/2 ts Celery seed
4 1/2 ts Turmeric
3/4 ts Mustard seed

INSTRUCTIONS

Use fresh, firm, medium-sized cucumbers. Pour boiling water over cucumbers
and set stand 5 hours. Drain and pack solidly into sterile pint jars.
Combine viengar, sugar, salt and spices. Boil 5 minutes. Pour over
cucumbers; seal and process in boiling water bath 5 minutes. Makes 6 pints.
NOTE:  Get a book on canning if unsure about sealing and processing.
MRS DOYLE HOWELL (VELMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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