| 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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