Pantry pickles

1 servings

Ingredients

QuantityIngredient
6Pickling cucumbers or Kirbies; with skins
1Onion
1Red bell pepper; cored, seeded,
; and julienned
2cupsRice wine vinegar
½cupGranulated sugar
1tablespoonCoarse salt

Directions

Cut cucumbers diagonally across width into 1/16-inch slices. Thinly slice the onion across the width. Combine all ingredients in a medium saucepan.

Bring to a boil, reduce to a simmer, and cook, uncovered, 10 to 15 minutes.

Store in pickling liquid, in refrigerator. This recipe yields about 1 quart of pickles.

Variation: Add diced red, yellow, and green bell peppers for canned Christmas gifts.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-19-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.