| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
6 |
Servings |
INGREDIENTS
| 6 |
qt |
Sliced cucumbers |
| 2 |
|
Bell peppers; sliced |
| 6 |
md |
Onions; sliced |
| 6 |
c |
Sugar |
| 1 1/2 |
qt |
Vinegar |
| 1 |
tb |
Celery seed |
| 1 |
tb |
Turmeric |
| 3 |
tb |
Mustard seed |
INSTRUCTIONS
Place cucumbers, onions and bell peppers in a large dishpan. Sprinkle 1 cup
plain salt evenly over cucumbers. Cover with ice and let set 3 hours. Mix
other ingredients in saucepan and let come to a boil. Rinse cucumbers 3-4
times to remove salt. Pour liquid over cucumbers and heat to boiling.
Remove from heat and put in jars. Makes 6 quarts.
MRS FERRILL MARTIN (BETTY)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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