| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Pickles, Vegetables, Jams |
8 |
Servings |
INGREDIENTS
| 1 |
ga |
Medium-sized cucumbers; cut in 1" chunks |
| 1/2 |
c |
Salt |
|
|
Boiling water |
| 3 |
c |
Granulated sugar |
| 3 |
c |
Apple cider vinegar |
| 1 |
c |
Water |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Allspice |
| 1 |
ts |
Mustard seed |
| 1 |
ts |
Celery seed |
INSTRUCTIONS
Combine cucumber chunks and salt. Place in large dishpan or crock and add
boiling water to cover. Let stand overnight, then drain.
Mix together sugar, vinegar and spices in a large saucepan. Turn heat to
high. When it comes to a boil, add the pickles and return to the boiling
point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The
Best Of Amish Cooking by Phyllis Pellman
Michael Hatala, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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