| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 6 | lb | Cucumbers with peel |
| 2 | lb | Onions |
| 3 | Green peppers, seeds removed | |
| 2 | Red peppers, seeds removed | |
| 1/2 | c | Coarse (pickling) salt |
| 10 | c | Boiling water |
| 2 1/2 | c | White vinegar |
| 5 | c | Granulated sugar |
| 2 | tb | Mustard seed |
| 1 | tb | Turmeric |
| 2 | tb | Cornstarch |
| 2 | tb | Cold water |
INSTRUCTIONS
This recipe is from Jean Pare's Company's Coming Preserves Cut cucumbers, onions, green peppers and red peppers into chunks. Put through grinder into large pot. Sprinkle with salt. Pour boiling water over all. Cover and let stand overnight on counter. In morning, drain mixture well. Add vinegar, sugar, mustard seed and turmeric. Bring to a boil over medium heat. Stir often. Boil slowly for 30 minutes. Stir cornstarach into cold water. Stir into boiling pickle until thikened slightly, Pour into hot sterilized jars to within 1/4 inch of top. Seal. Makes about 7 pints. Posted to EAT-L Digest 07 Apr 97 by Janine Vandenberg <jvandenb@KENT.NET> on Apr 7, 1997
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