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CATEGORY CUISINE TAG YIELD
Grains Jewish 1 Servings

INGREDIENTS

1 ga Firm; clean cucumbers
8 sm White onions; (I use 4 'regular')
2 Bell peppers
3 Ripe red bell peppers
1/2 c Pickling salt
1 qt Cracked ice
5 c Granulated sugar
1 1/2 ts Ground turmeric
1/2 ts Ground cloves; (we omit)
2 ts Yellow mustard seeds
1 ts Celery seeds
5 c White vinegar

INSTRUCTIONS

Source: Farm Journal Cookbook Doubleday & Co, NY 1959
Yield: 7 pints
Thinly slice cucumbers (we prefer crinkle cut). Slice peppers and onions
paper thin and combine in a large stone pickling crock, stainless steel
soup pot or other large non-reactive vessal.
Mix salt and ice. Gently mix with vegetables. Cover crock with weighted
lid. (I use several canning jars filled with water on top of a plate).
Let sit 3 hours, then drain well.
Combine sugar, spices, and vinegar, until sugar is dissolved. Pour over
vegetables in large steel or enamel kettle.
Bring to boil over *low* heat.
Pour into hot clean canning jars and seal immediately.
Posted to JEWISH-FOOD digest by PhatWolf <donutdolly@earthlink.net> on Sep
25, 1998, converted by MM_Buster v2.0l.

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