| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hungarian | Canning, Condiment, Hungary | 2 | Qt | |
INGREDIENTS
| 6 | To 7 peeled cucumbers | |
| thin sliced | ||
| 1 | Onions, thin sliced | |
| 1 | T | Salt |
INSTRUCTIONS
I can't be too sure that this recipe is an old recipe since it relies on refrigeration to keep it for 3 or 4 months. But I do know that we used this recipe at the end of summer when the cucumbers were plentiful and we stocked our crock for a winter of relish. Regards, June Meyer. Mix all in a bowl and let sit for 3 hours. After 3 hours, pour off excess liquid. Add 2 cups of sugar and 1 cup of white vinegar. Mix and store in covered glass jar or dish in refrigerator. Will keep up to 3 or 4 months. WALT If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com Posted to EAT-L Digest 13 Dec 96 From: Walt Gray <waltgray@MNSINC.COM> Date: Sat, 14 Dec 1996 18:48:09 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3491.2mg
Potassium: 110.2mg
Carbohydrates: 7g
Fiber: 1.3g
Sugar: 3.2g
Protein: <1g