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| Ripe Cucumber Pickles
2 quarts of cut-up peeled seeded ripe cucumber
3 cups of chopped onion
4 cups of vinegar
1 1/2 cups of sugar
1 teaspoon of curry powder
1/2 teaspoon of freshly-ground black pepper
1/2 teaspoon of turmeric
Cayenne pepper, to taste
1 tablespoon of dry mustard
Arrange cucumbers in crocks in layers, sprinkling layers with salt. Let stand overnight, then drain thoroughly. Add onion, vinegar and sugar. Mix spices and add. Simmer gently, stirring occasionally, until cucumbers and onions are soft. Seal in sterile jars. This recipe yields ??
Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-23-1999 by Joe Comiskey - jcomiskey@krypto.net" |
Dips & Sauces Cookbooks
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