0
(0)
CATEGORY CUISINE TAG YIELD
Grains Mexican Breads, Muffins & r 1 Servings

INGREDIENTS

3 1-pint canning jars
2 qt Cucumbers — sliced
1 1/2 c Sugar
1 c Cider vinegar
2 tb Salt
1 tb Mustard seed
1 1/2 ts Celery seed
1/8 ts Red pepper flakes

INSTRUCTIONS

* About 16 four to five-inch cucumbers are needed to yield 2 quarts sliced
cucumbers.
1. Wash and drain the cucumbers; cut into 1/4-inch slices. 2. Use a large
heavy kettle or sauce pan. Combine the sugar, vinegar, salt, mustard,
celery seed and red pepper flakes. Place over medium heat and stir until
the sugar is dissolved. Increase heat and bring to a boil. Add the
cucumbers and simmer for 5 minutes. 3. Immediately pack the pickles into
sterilized and drained jars; seal tightly.
Yield: about 3 pints
Recipe By     : Jo Anne Merrill
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?