| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 1 | Servings | |
INGREDIENTS
| 4 | qt | Medium size cucumbers; thinly sliced |
| 6 | md | White onions; sliced |
| 2 | Green peppers; chopped | |
| 3 | Cloves garlic | |
| 1/3 | c | Coarse medium salt |
| Cracked ice | ||
| 5 | c | Sugar |
| 3 | c | Cider vinegar |
| 1 1/2 | ts | Tumeric |
| 1 1/2 | ts | Celery seed |
| 2 | tb | Mustard seed |
INSTRUCTIONS
Do not pare cucumbers; slice thin. Add onions, peppers and garlic. Add salt, cover with cracked ice; mix well. Let stand three hours and drain well. Combine remaining ingredients; pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized pint jars. Makes 8 pints. This is one of the easiest types of pickles to make, and they remain crisp for several years. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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