Yield: 1 Servings
|4 quarts||Medium size cucumbers; thinly sliced|
|6 mediums||White onions; sliced|
|2 \N||Green peppers; chopped|
|3 \N||Cloves garlic|
|⅓ cup||Coarse medium salt|
|\N \N||Cracked ice|
|3 cups||Cider vinegar|
|1½ teaspoon||Celery seed|
|2 tablespoons||Mustard seed|
Do not pare cucumbers; slice thin. Add onions, peppers and garlic. Add salt, cover with cracked ice; mix well. Let stand three hours and drain well. Combine remaining ingredients; pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized pint jars. Makes 8 pints. This is one of the easiest types of pickles to make, and they remain crisp for several years.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .