Pantry pickles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pickling cucumbers or Kirbies; with skins | |
| 1 | Onion | |
| 1 | Red bell pepper; cored, seeded, | |
| ; and julienned | ||
| 2 | cups | Rice wine vinegar |
| ½ | cup | Granulated sugar |
| 1 | tablespoon | Coarse 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.