Jane's cucumber pickle
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Sliced Cucumbers |
| 1½ | cup | White Onions; sliced |
| 2 | larges | Garlic Cloves; peeled |
| ½ | cup | Salt |
| 4 | cups | Sugar |
| 1½ | teaspoon | Turmeric |
| 1½ | teaspoon | Mustard Seed |
| 3 | cups | White Vinegar |
| 2 | Trays Ice Cubes; crushed | |
Directions
Wash, drain, and slice cucumbers. Add onion, garlic, and salt. Mix thoroughly. Cover with ice and allow to stand 3 hours in a crock. Remove garlic. Combine remaining ingredients and heat to boiling; add cucumber and onion to this mixture. Return to boil, lower heat, and heat 5 minutes. Fill sterilized jars ½ inch from top. Process 5 minutes in boiling water.
Makes about 5 to 6 pints
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. G. Thomas Battle Posted to MC-Recipe Digest V1 #678 by Bill Spalding <billspa@...> on Jul 19, 1997