Crisp Pickles
1/2 Cup Salt
4 QTS Cucumber - thin sliced
8 Onions - thin sliced
2 Green Peppers - seeded, strip cut


4 Cup Sugar
1 1/2 TSP Turmeric
1/2 TSP Cloves
3 1/2 TSP Mustard Seed
4 1/2 Cup Vinegar
Mix first four ingredients, empty a tray of ice cubes in center and let stand 3 hours.
Combine sauce items and heat to a boil.  
Drain vegetables.
Pour sauce over vegetables, heat over low heat to scald temp, DO NOT BOIL,
stir frequently, ladle into jars - hot pack.

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