Yield: 1 servings
|6 \N||Pickling cucumbers or Kirbies; with skins|
|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.