When children are little we often fail to engage them in significant conversation. When they try to engage us, we respond with uninterested “uh huh’s.” Eventually they learn the ropes. They realize that we are not interested in what goes on in them. They learn that a “good talk” for us is a “good listen” for them. When they become teens, the tables turn. Parents wish they could engage their teens, but the teens have long since stopped trying.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains	Jewish		1	Servings

INGREDIENTS

1	ga	Firm; clean cucumbers
8	sm	White onions; (I use 4 'regular')
2		Bell peppers
3		Ripe red bell peppers
1/2	c	Pickling salt
1	qt	Cracked ice
5	c	Granulated sugar
1 1/2	ts	Ground turmeric
1/2	ts	Ground cloves; (we omit)
2	ts	Yellow mustard seeds
1	ts	Celery seeds
5	c	White vinegar

INSTRUCTIONS

Source: Farm Journal Cookbook Doubleday & Co, NY 1959
Yield: 7 pints
Thinly slice cucumbers (we prefer crinkle cut). Slice peppers and onions
paper thin and combine in a large stone pickling crock, stainless steel
soup pot or other large non-reactive vessal.
Mix salt and ice. Gently mix with vegetables. Cover crock with weighted
lid. (I use several canning jars filled with water on top of a plate).
Let sit 3 hours, then drain well.
Combine sugar, spices, and vinegar, until sugar is dissolved. Pour over
vegetables in large steel or enamel kettle.
Bring to boil over *low* heat.
Pour into hot clean canning jars and seal immediately.
Posted to JEWISH-FOOD digest by PhatWolf <donutdolly@earthlink.net> on Sep
25, 1998, converted by MM_Buster v2.0l.

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