| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 1 | Servings | |
INGREDIENTS
| 12 | Cucumbers | |
| 6 | White onions | |
| 1/2 | c | Salt |
| Water to cover | ||
| 1 | qt | Distilled white vinegar |
| 2 | c | Cinnamon |
| 1 | ts | Mustard seed |
| 1 | ts | Dry mustard |
| 1/4 | ts | Ground cloves |
| 1 | tb | Tumeric |
INSTRUCTIONS
Peel & chop cucumbers & onions. Add salt & enough water to cover. Let stand 1 hour. Drain off brine. Boil vinegar, sugar & spices together for 20 minutes. Add vegetables. Cook slowly until tender & all the ingredients have become yellowish. Pack into hot, sterilized jars. Seal. Process in boiling water bath for 10 minutes. Makes 4-5 pints. SHARYN STEPHENS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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