| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Pickles |
5 |
Servings |
INGREDIENTS
| 12 |
|
Ripe cucumbers |
| 6 |
|
Onions |
| 1/2 |
c |
Pickling salt |
| 1 |
ga |
Water |
| 3 |
c |
Pickling vinegar |
| 1 |
c |
Water |
| 2 |
c |
Honey |
| 2 |
tb |
Mustard seed |
| 2 |
ts |
Celery seed |
| 2 |
ts |
Tumeric |
INSTRUCTIONS
Peel the cucumbers and slice in half. Scoop out the seeds. Slice the
cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal.
water in a large glass, ceramic or stainless steel bowl. Add the cucumbers
and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain
cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard
seed, celery seed and tumeric in dutch oven. Cook five minutes. Add
cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars,
leaving 1/8 inch headspace, and seal.
Process in boiling water bath for 10 minutes. NOTE: When processing, make
sure that the level of boiling water is at least 1 inch above the jar tops.
Begin timing when the water returns to a boil. Source: Saskatoon Star
Phoenix
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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