| RIPE CUCUMBER PICKLES |
Recipe supplied by Sylvia Walker
4 quarts cucumbers, seeds removed, cut into 1/2" x 3" sticks
2 large cooking onions, sliced into strips
1/2 cup kosher salt
Mix together the above ingredients. Cover with cold water. Let stand
for 2 hours. Drain and lightly press. Set aside.
1 quart 5% white vinegar
4 cups white sugar
1 Tbs. tumeric
1 Tbs. mustard seed
1 Tbs. celery seed
Combine the above ingredients and heat to boiling. Turn down the
heat and add the prepared cucumbers. Simmer and do not let boil for
about 10 minutes. Pack into hot sterilized jars.
4 quarts cucumbers, seeds removed, cut into 1/2" x 3" sticks
2 large cooking onions, sliced into strips
1/2 cup kosher salt
Mix together the above ingredients. Cover with cold water. Let stand
for 2 hours. Drain and lightly press. Set aside.
1 quart 5% white vinegar
4 cups white sugar
1 Tbs. tumeric
1 Tbs. mustard seed
1 Tbs. celery seed
Combine the above ingredients and heat to boiling. Turn down the
heat and add the prepared cucumbers. Simmer and do not let boil for
about 10 minutes. Pack into hot sterilized jars.
