| 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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