| 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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