| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 6 | Servings | |
INGREDIENTS
| Cucumbers; cut in strips | ||
| 3 3/4 | c | Vinegar |
| 3 | c | Sugar |
| 3 | tb | Salt |
| 4 1/2 | ts | Celery seed |
| 4 1/2 | ts | Turmeric |
| 3/4 | ts | Mustard seed |
INSTRUCTIONS
Use fresh, firm, medium-sized cucumbers. Pour boiling water over cucumbers and set stand 5 hours. Drain and pack solidly into sterile pint jars. Combine viengar, sugar, salt and spices. Boil 5 minutes. Pour over cucumbers; seal and process in boiling water bath 5 minutes. Makes 6 pints. NOTE: Get a book on canning if unsure about sealing and processing. MRS DOYLE HOWELL (VELMA) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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