| 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
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