| |
|
What You Need:
(To make 4 to 5 pints)
|
|
|
|
12 medium-sized cucumbers, cut into ¼-inch slices
1½ pounds onions, thinly sliced
½ cup salt
3 cups vinegar
3 cups sugar
½ teaspoon turmeric
¼ cup mustard seed
2 teaspoons celery seed
¼ teaspoon cayenne pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a large glass or stainless-steel bowl, combine the sliced cucumbers, onions and salt. Let the mixture stand for 3 hours, then pour it into a colander to drain. Rinse with cold water, then drain again.
|
2. In an 8- to 10-quart saucepan, combine the vinegar, sugar, turmeric, mustard seed, celery seed and cayenne pepper. Bring to a boil and add the drained cucumber and onion slices.
|
3. Reduce the heat to low, bring just to a simmer and simmer for 2 minutes. Avoid actual boiling to prevent the cucumber slices from softening too much. They should remain crisp.
|
|
4. Cool the pickles you want to serve immediately and pack the rest in hot, sterilized jars.
|
|
|
|
|
