Yield: 1 Servings
|Water to cover|
|1 quart||Distilled white vinegar|
|1 teaspoon||Mustard seed|
|1 teaspoon||Dry mustard|
|¼ teaspoon||Ground cloves|
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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .