| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Pickles, Spanish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Brown sugar |
| 1/2 |
oz |
Turmeric |
| 2 |
tb |
White mustard seed |
| 1 |
tb |
Celery seed |
| 1 |
tb |
Cinnamon |
| 6 |
|
Green peppers |
| 6 |
|
Red peppers |
| 6 |
lg |
Onions |
| 6 |
|
Cucumbers |
| 2 |
|
Heads cabbage |
| 1/2 |
|
Peck green tomatoes |
| 1/2 |
|
Peck ripe tomatoes |
| 2 |
qt |
Vinegar |
INSTRUCTIONS
Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add
remaining ingredients. Cook slowly until vegetables are tender. Mrs. S.M.
Hale, Salem, OR.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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