| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 6 | Servings | |
INGREDIENTS
| 6 | qt | Sliced cucumbers |
| 2 | Bell peppers; sliced | |
| 6 | md | Onions; sliced |
| 6 | c | Sugar |
| 1 1/2 | qt | Vinegar |
| 1 | tb | Celery seed |
| 1 | tb | Turmeric |
| 3 | tb | Mustard seed |
INSTRUCTIONS
Place cucumbers, onions and bell peppers in a large dishpan. Sprinkle 1 cup plain salt evenly over cucumbers. Cover with ice and let set 3 hours. Mix other ingredients in saucepan and let come to a boil. Rinse cucumbers 3-4 times to remove salt. Pour liquid over cucumbers and heat to boiling. Remove from heat and put in jars. Makes 6 quarts. MRS FERRILL MARTIN (BETTY) HOLLY GROVE, 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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