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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pimento Pickles Recipe

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This recipe for Pimento Pickles is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 qts cucumbers, peeled and cut in chunks
5 medium onions, sliced fine
1 can pimentos
1 qt vinegar
3 c sugar
2 tsp salt
1 tbs celery salt
1 tbs mustard seed
1/4 tsp turmeric
Directions:
Directions:
Boil all together, not too long.
Can while hot.
You can use quite large cucumbers.
You can make without the pimentos.



*Note recipe does not include canning instructions.
Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
2 hrs incl canning
Personal Notes:
Personal Notes:
Jean Roselene Marcell Merritt (1908 - 2001)
Married September 1929 to Rev. Walter Peter Merritt (1907 - 1990), Pastor of Harrisville Holiness Church

 

 

 

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