| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 4 |
c |
White vinegar |
| 4 |
c |
Sugar |
| 1 |
tb |
Pickling spice |
| 1 |
|
Fresh jalapeno pepper; stem and seeds |
|
|
; removed |
| 2 |
lb |
Cucumbers; sliced 1/4 inch |
|
|
; thick |
INSTRUCTIONS
In a large saucepan, combine the vinegar, sugar, pickling spice, and
jalapeno pepper; bring to a boil over high heat. Add the cucumber slices
and return to a boil; cook for 15 minutes, stirring occasionally. Remove
from the heat and allow to cool for 15 to 20 minutes, or until lukewarm.
Place in an airtight glass or plastic container and chill until ready to
serve.
NOTE: I like to use small Kirby cucumbers, but any type of cucumbers work
here. Oh - for really crisp pickles, instead of cooking the cucumbers, just
pour the boiling-hot pickling mixture over the cucumber slices in a large
heat-proof bowl. Allow to cool slightly, then cover and chill overnight.
Stored properly, these should keep for up to 1 month.
Converted by MC_Buster.
NOTES : About 8 cups
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is humble”