| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles, Relishes |
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Sliced cucumbers* |
| 8 |
|
Small onions, sliced** |
| 1 |
c |
Pickling salt |
|
|
Water to cover |
| 4 |
qt |
Ice, cracked |
| 3 |
c |
Light brown sugar |
| 3 |
c |
Cider vinegar |
| 1 |
c |
Water |
| 1 |
tb |
Mustard seed |
| 1 |
tb |
Celery seed |
| 3 |
tb |
Mixed Pickling Spices |
| 1 |
ts |
Tumeric |
| 1/2 |
ts |
Ground cloves |
INSTRUCTIONS
PICKLE MIXTURE
PICKLING SOLUTION
DIRECTIONS
* Cucumbers should be unwaxed, about 4-5 inches long, sliced 1/8" thick.
** Onions should be as big around as the cucumbers, sliced 1/8" thick.
Have ready 4-5 pint canning jars, rings, and lids, sterilized.
Layer cucumbers and onions in large glass, plastic, or stainless steel
bowl, sprinkling each layer with pickling salt. Add water to cover. Add
cracked ice. Let stand at least 3 hours, stirring occasionally.
Important: Standing period and use of ice insures very crisp pickles.
Combine brown sugar, vinegar, water, mustard seed, celery seed, pickling
spices, tumeric, and cloves in large stainless steel or non-stick kettle.
Bring to a boil and simmer 5 minutes. Let stand, covered, 2-3 hours.
Remove any remaining ice from cucumbers and onions, drain and rinse under
cold water. Return pickling solution to a boil. Add cucumbers and onions
to pickling solution and heat until almost boiling. Simmer gently 4-5
minutes.
Place jar lids in simmering water for at least 5 minutes. Pack pickles
tightly in jars, pressing down with wooden spoon. Cover with hot pickling
solution to within 1/4" of jar rim. Cap jars with lids and
(Continued next message...) --- * CmpQwk 1.40f #578 * A chicken in every
pot is a *LOT* of chicken! --- FidoPCB v1.5 beta-'j' * Origin: PC-OHIO -
Best BBS in America 1-216-381-3320 (1:157/200)
======================================================= ===================
BBS: Ned's Opus Date: 04-12-94 (15:25) Number: 267 From: SUZZE TIERNAN
Refer#: NONE To: PAT STOCKETT Recvd: NO Subj: triangle Conf: (4) Cooking
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