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  Cucumbers 3 Pound
  Salt 1⁄3 Cup (5.33 tbs)
  Cold water 5 Cup (80 tbs)
  Onions 1⁄2 Pound, thinly sliced
  Cider vinegar 2 Cup (32 tbs)
  Sugar 1 2⁄3 Cup (26.67 tbs)
  Celery seed 1 Teaspoon
  Prepared mustard 2 Teaspoon
  Ginger 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Mace 1⁄8 Teaspoon
  Red pepper 2 Dash

Slice cucumbers; put into enamelware or glass bowl.
Sprinkle with salt; add water.
Cover; let stand overnight.
Next morning turn into colander; drain 10 to 15 minutes.
Put into preserving kettle; add onions.
Add vinegar, sugar, and spices; heat to simmering.
Simmer only 3 minutes.
Pack into hot sterile jars.

Recipe Summary

Difficulty Level: 
Side Dish

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