| 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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