| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles | 7 | Servings | ||
INGREDIENTS
| 12 | lg | Cucumbers |
| 6 | md | Onions |
| 1/4 | c | Salt |
| 1 | qt | Vinegar |
| 2 | c | Brown sugar |
| 1 | tb | Dry mustard |
| 1 | tb | Turmeric |
| 1 | tb | Cornstarch |
INSTRUCTIONS
Wash, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight. Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions. Put in vinegar solution and bring to a boil. Pack into sterilized pint jars to within 1/2 inch of top. Process in boiling water bath five minutes.
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