| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
qt |
Cucumbers, cut fine |
| 2 |
qt |
Onions, cut fine (I now use the food processor)–no more tears |
| 1 |
c |
Flour |
| 7 |
c |
White sugar |
| 4 |
ts |
Celery seed |
| 2 |
ts |
(heaping) tumeric |
| 4 |
tb |
Dry mustard |
INSTRUCTIONS
Put onions and cucumbers into a large pot and cover with 1/2 cup salt. Let
stand 12 hours. Drain and then add 5 cups vinegar or enough to come to just
near the top of the mixture. Cook over medium heat for 20 minutes or
longer, (usually longer), until clear. Mix together remaining ingredients.
Add to the cucs and cook a few minutes longer. Place in steralized jars.
Seal
P.S. No problem doubling this recipe..just be careful it doesn't scorch on
the bottom after the flour and sugar mixture are put in.
Posted to EAT-L Digest 29 Aug 96
From: Chris Wylde <cwylde@HIGHLANDER.CBNET.NS.CA>
Date: Thu, 29 Aug 1996 22:35:12 +0000
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”