Yield: 1 servings
|1 gallon||Cucumbers & onions (sliced)|
|4 cups||White sugar|
|⅓ cup||Pickling salt|
|4 cups||White vinegar|
|1½ teaspoon||Mustard seed|
|1½ teaspoon||Celery seed|
|1 \N||Grn.or red peppers (Sliced)|
Thinly slice the cucumbers and onions into a gallon jar. Heat the other ingredients in a large pot. Pour over the vegetables. Store covered in the refrigerator. New vegetables may be added at any time.
Keeps for 4 months.
Posted by Helen Peagram in Intercook