| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 10 |
lb |
Small crisp cucumbers |
| 1 1/4 |
c |
Salt |
| 15 |
c |
Cold water |
| 1 1/2 |
lb |
Small onions |
| 6 |
c |
Vinegar |
| 5 |
c |
Sugar |
| 3 |
ts |
Celery seed; (up to 4) |
| 8 |
ts |
Mustard seed 4 tsp. ginger |
| 1 |
|
Sp tumeric |
| 1/2 |
ts |
Mace |
| 1 |
ds |
Red pepper |
INSTRUCTIONS
Wash and scrub cucumbers. Cut into 1/4 inch slices. Put into kettle.
Sprinkle with salt and add water. Cove and let stand 24 hours. Drain 10 -
15 minutes. Put into kettle. Add onions, peeled and sliced thinly, then
vinegar, sugar and spices. Heat to boiling. Simmer 2 - 3 minutes. Pack into
hot sterilized jars. Seal.
Posted to JEWISH-FOOD digest by Joan Callaway <joancallaway@mother.com> on
Sep 25, 1998, converted by MM_Buster v2.0l.
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