| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Sliced cucumbers; about 1/4-inch thick |
| 2 |
ga |
Water |
| 3 |
c |
Lime |
| 5 |
lb |
Sugar |
| 2 |
qt |
Cider vinegar |
| 1/2 |
ts |
Oil of cinnamon |
| 1/2 |
ts |
Oil of cloves |
| 2 |
ts |
Celery seed |
| 2 |
ts |
Mustard seed |
| 5 |
ts |
Salt |
INSTRUCTIONS
Soak cucumbers overnight in water & lime. Next morning, wash cucumbers well
& soak in ice water for 3 hours. In the meantime, make a syrup of the rest
of the ingredients. (You may tie the celery & mustard seed in a piece of
cheesecloth so the seeds will not be in your pickles later, if desired.)
Soak cucumbers in the syrup for 4 hours. Simmer for 1 hour & pack in
sterilized, hot jars. Be sure & cover the cucumbers with syrup after
putting them into jars. This recipe makes over 10 pints.
NELL COOKE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””