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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from Mabela Lueders, from the cookbook Heritage of Cooking A Collection of Recipes from East Perry County, Missouri. Ingredients:
2 quarts cucumbers (sliced very thin) |
salt water |
2 cups sugar |
1 teaspoon mustard seeds |
1/2 teaspoon pepper |
6 medium onions (sliced very thin) |
2 cups vinegar |
1 teaspoon ginger |
1 teaspoon celery seed |
1/2 teaspoon turmeric |
Directions:
1. Soak onions and cucumbers in salted water (use 1/4 cup salt for each quart water) for 2 hours.
2. Drain well. (Rita L said she rinsed the cucumbers 2 or 3 times in this step.).
3. Boil together the remaining ingredients.
4. Place pickles in hot solution and boil gently 25 minutes.
5. Pack into clean, sterilized jars and seal while hot.
6. Chill before serving.
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