Dutch lunch pickles (mennonite)
1 gallon
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | Cucumbers; quartered length- wise |
| 4 | cloves | Garlic |
| 4 | smalls | Onions |
| 4 | eaches | Pieces dill or 4 grape leaves |
| 4 | cups | Vinegar |
| 1 | cup | Water |
| ¼ | cup | Salt |
| 2 | cups | Sugar |
| 1 | tablespoon | Mixed spices |
Directions
Cut medium-sized cucumbers into quarters lenthwise. Place in cold salt water overnight. In the norning, drain and pack into jars. Add 1 clove garlic, 1 sliced onion, and 1 piece of dill or grape leaf to each jar. Combine vinegar, water, sugar, and spices and bring to a boil. Pour over pickles and seal or keep in refrigerator or cellar in a stone
jar. These are ready to eat in 1 week.
Mrs. Dewey Wolfer of Oregon _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-22-95