Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 1 gallon | Of lg cucumbers,(sliced the thinness possible with the peel on) |
| ½ teaspoon | Turmeric |
| 2 teaspoons | Mustard seed |
| 1 teaspoon | Celery pepper |
| ½ cup | Pickling salt |
| 8 mediums | Size onions (sliced thin) |
| ½ teaspoon | Ground clove |
| 5 cups | Sugar |
| 5 cups | Vinegar |
CUCUMBERS
SYRUP
** Cucumbers ** Place this in a lrg pot and add 1 quart of chilled water, Cover and add weight for at least 3 hours. Empty water after done.
** Syrup **
Place all spices in a cotton cheese cloth, add the sugar and vinegar Bring to a boil but "Do Not" let boil. Remove if you desire the spices, or Incorporate all, 1st and 2nd mix to heated liquid mix and place in sterilize jars.
This is an old family favorite, with the extremely large cucumbers, left over from the garden when we don't know what to do with. Use even the now yellowish ones, also. The secret is the thinner they are cut, the nicer they will be. Let sit a few months for best flavor.
Submitted By LEN CRABB On 02-24-95