4 qt Medium size cucumbers;
-thinly sliced
6 md White onions; sliced
2 Green peppers; chopped
3 Cloves garlic
1/3 c Coarse medium salt
Cracked ice
5 c Sugar
3 c Cider vinegar
1 1/2 ts Tumeric
1 1/2 ts Celery seed
2 tb Mustard seed
Do not pare cucumbers; slice thin. Add onions, peppers and garlic. Add
salt, cover with cracked ice; mix well. Let stand three hours and drain
well. Combine remaining ingredients; pour over cucumber mixture. Heat just
to a boil. Seal in hot sterilized pint jars. Makes 8 pints. This is one of
the easiest types of pickles to make, and they remain crisp for several
years.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings