| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
6 |
Servings |
INGREDIENTS
| 1/2 |
ga |
Cucumbers; sliced |
| 1 |
ga |
Water |
| 1 |
c |
Lime |
| 1 |
qt |
Vinegar |
| 2 1/2 |
lb |
Sugar |
| 2 |
tb |
Pickling spice |
INSTRUCTIONS
Soak cucumbers in water and lime for 24 hours in a glass or plastic
container or crock. Do not use metal. Drain and wash. Pack in ice for 2
hours. Combine vinegar, sugar and spices in large vessel; add cucumbers and
simmer 2 hours. Pack and seal in sterile jars while hot. Process.
NOTE: Get a book on canning if unsure about sealing and processing.
MRS DONALD MCMICKLE (CLARICE)
AUBREY, 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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