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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 8 |
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Yes, I know it looks like an error in grammer or spelling. It is not! This recipe comes from a cookbook purchased traveling in California. It was well worth the $6 I paid for the entire cookbook. It is a collection of pioneer recipes of homesteaders traveling across the praires and mountains to California. The original recipe is called Fanny's Pickles . I just added my best humor to the name of the recipe. Very easy to do, not specfic rules, sizes, or procedures. Try it, vary it, but always enjoy! These are bread and butter pickles or with a few hot chilis and not slicing the cucumber, you have Bloody Mary Pickles. Ingredients:
6 large cucumbers |
6 large onions |
6 large bell peppers |
1 tablespoon dry mustard |
1 tablespoon celery seed |
1 cup sugar |
1 quart white vinegar |
1 jalapeno |
Directions:
1. Slice cucumers, onions and bell peppers coarsely,.
2. Sprinkle salt on layers in non reactive container. Let stand overnight.
3. Next day drain thoroughly, add mustard, celery seed, and sugar.
4. Cover with vinegar. I keep them in refrigerator but probably could be canned use correct procedures.
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