Pantry pickles

Yield: 1 servings

Measure Ingredient
6 \N Pickling cucumbers or Kirbies; with skins
1 \N Onion
1 \N Red bell pepper; cored, seeded,
\N \N ; and julienned
2 cups Rice wine vinegar
½ cup Granulated sugar
1 tablespoon Coarse salt

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@...


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

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