| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Canning |
8 |
Servings |
INGREDIENTS
| 1 |
ga |
Cucumbers; medium-size, thinly sliced, unpared |
| 6 |
|
Medium-sized onions; thinly sliced (up To 8) |
| 2 |
|
Green peppers; chopped |
| 1/3 |
c |
Salt |
| 4 1/2 |
c |
Granulated sugar |
| 2 |
tb |
Mustard seed |
| 1 1/2 |
ts |
Turmeric |
| 1 1/2 |
ts |
Celery seed |
| 4 1/2 |
c |
Vinegar |
INSTRUCTIONS
Gently mix together the cucumbers, onions, green peppers and salt. Cover
with crushed ice and let stand for 3 hours. Continue to add ice as it melts
so cucumbers become crisp and cold. Drain well. Meanwhile, combine sugar,
spices and vinegar in a large kettle and bring to a boil. Add drained
vegetables and heat to boiling point, but do not boil. Spoon into hot
steralized jars and seal. Makes 8 pints. The Best Of Amish Cooking by
Phyllis Pellman
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
25, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”