Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 quart | Sliced cucumbers |
| 1 large | Onion, sliced |
| ¾ cup | Sugar |
| ¾ cup | Vinegar, white |
| 1 teaspoon | Salt |
| ¼ teaspoon | Dry mustard |
| ¼ teaspoon | Turmeric |
| 1 teaspoon | Mustard seeds |
Wash and slice cucumbers into bite sized slices. In large pot, place cucumbers, and remaining ingredients. Bring to a boil, stirring occassionally. When thoroughly boiled, pour into sterilized jars, making certain that liquid covers all the cucumbers in jar. Seal.
Allow to sit for at least 2-3 days. Best when served ice cold. Mrs Lynnwood Dyal says: "This is the real ole country pickle that taste so good in a sandwich." Origin: Adapted from White Trash. Shared by: Sharon Stevens, April/95.
Submitted By SHARON STEVENS On 04-13-95