"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
6 quarts cucumbers 6 onion 1 cup salt 1-1/2 quart vinegar 6 cups sugar 1/2 cup mustard seed 1 tsp mustard salt 1/2 tsp cayenne pepper
Soak in salt water for about 3 hours the cukes, onion and salt. Let stand and drain. Combine with remaining ingredients and bring to a boil. Let cook for about 5 minutes and then jar and process as per canning directions.
Gram noted that this was originally from Sig Donahue
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