| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Cucumbers |
| 9 |
md |
Onions |
| 2 |
sm |
Hot peppers |
| 1/2 |
c |
Salt |
| 5 |
c |
Sugar |
| 5 |
c |
Vinegar |
| 1 1/2 |
ts |
Turmeric |
| 2 |
ts |
Mustard seed |
| 1 |
ts |
Celery seed |
| 1/2 |
ts |
Ground cloves |
|
|
Ice |
INSTRUCTIONS
Slice cucumbers & onions thinly. Layer in a large pot. Cut up hot peppers
over this & cover with salt. Cover with ice & let stand 3 hours or longer.
Pour off water & add sugar, vinegar & seasonings. Mix with hands. Let
simmer until rinds turn brown. DO NOT BOIL. Seal in prepared pint jars
while hot. Process in hot water bath 10 minutes. Makes about 12 pints. (One
head of cauliflower may also be used.)
NANCY D. NORMAN
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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