Recipe is from Sarah Smith
4 quarts peeled large cucumbers, cut fine
4 large green peppers, cut fine
4 large onions, cut fine
1 small can pimento
3 ½ cups sugar
3 tsp mustard seed
1 tsp turmeric
1 pint cider vinegar
1 tsp celery seed
1 tsp whole cloves
Prepare cucumbers, peppers, and onions, sprinkle with at least ¼ cup pickling salt and let stand overnight. In the morning, drain off water.
Combine remaining ingredients, pour over the pickles, and boil 30 minutes. Put in bottles, process 10 minutes. Makes 6 pints.
No comments:
Post a Comment