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Monday, October 1, 2012

Pickled Cucumbers

4 quarts large cucumbers peeled and chopped
2 green peppers
3 large onions chopped
1/3 cup salt
5 cups sugar
1 1/2 teaspoon celery seed
3 cups vinegar
1 1/2 teaspoon turmeric
2 mustard seed
2 cups water Chop vegetables, add salt. Cover with ice, let stand 3 hours, drain.

Mix sugar, turmeric, vinegar, and water. Tie celery seed and mustard seed in cheese cloth, add to vinegar mixture. Bring to a boil, and cucumbers and stir well. Put pickles in bottles, seal, cold pack 10 minutes.

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