| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Hungary, Canning, Condiment |
2 |
Qt |
INGREDIENTS
| 6 |
|
To 7 peeled cucumbers, thin sliced |
| 1 |
lg |
Onions, thin sliced |
| 1 |
tb |
Salt |
|
If |
you try one of my recipes please tell me what you think. |
|
|
E-Mail me at: june4@interaccess.com |
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
Posted to EAT-L Digest 13 Dec 96
From: Walt Gray <waltgray@MNSINC.COM>
Date: Sat, 14 Dec 1996 18:48:09 -0500
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”