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CATEGORY CUISINE TAG YIELD
Grains Jewish Canning 1 Servings

INGREDIENTS

8 c Cucumbers; unpeeled-thinly sliced
2 Onions; thinly sliced
1/2 c Salt
3 c Sugar
2 c Cider vinegar
4 Green bell peppers; finely chopped
2 ts Celery seed
2 ts Turmeric; ground
1 Cinnamon stick

INSTRUCTIONS

In enamel or stainless-steel pot, mix cucumbers, onions and salt. Let stand
over night. Drain; discard liquid. Add remaining ingredients; bring to a
boil; reduce heat. Simmer 20 minutes. Ladle into hot sterilized jars to 1/4
inch from top; seal. Process 15 minutes in a boiling-water bath if desired.
Makes 4 pints. Dee Bartholomew's blue ribbon winner
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
25, 1998, converted by MM_Buster v2.0l.

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