"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CUCUMBER PICKLES Recipe

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This recipe for CUCUMBER PICKLES, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy & Leo Schaub
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 QUARTS SLICED MEDIUM-SIZED OR 6 TO 8 CUCUMBERS UNPEELED
6 MEDIUM WHITE ONIONS SLICED
3 CLOVES GARLIC, CRUSHED
1 GREEN PEPPER, CUT IN STRIPS
1 SWEET RED PEPPER, CUT IN STRIPS
1/3 CUP SALT
3 CUPS WHITE VINEGAR
4 CUPS SUGAR
1 1/2 TSP TURMERIC
1 1/2 TSP CELERY SEED
1 TBS MUSTARD SEED

Directions:
Directions:
Combine cucumbers, onions, garlic, peppers, and salt. Cover with cracked ice and mix thoroughly; let stand 3 hours. Drain well. Combine remaining ingredients in large kettle. Add drained cucumbers. Heat to boiling point. Pack in hot sterilized jars; seal at once.

Number Of Servings:
Number Of Servings:
4 quarts or 8 pints.
Personal Notes:
Personal Notes:
These are delicious bread and butter pickles!

 

 

 

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