Yield: 1 Servings
Measure | Ingredient |
---|---|
12 \N | Cucumbers |
6 \N | White onions |
½ cup | Salt |
\N \N | Water to cover |
1 quart | Distilled white vinegar |
2 cups | Cinnamon |
1 teaspoon | Mustard seed |
1 teaspoon | Dry mustard |
¼ teaspoon | Ground cloves |
1 tablespoon | Tumeric |
Peel & chop cucumbers & onions. Add salt & enough water to cover. Let stand 1 hour. Drain off brine. Boil vinegar, sugar & spices together for 20 minutes. Add vegetables. Cook slowly until tender & all the ingredients have become yellowish. Pack into hot, sterilized jars. Seal. Process in boiling water bath for 10 minutes. Makes 4-5 pints.
SHARYN STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .