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LOCATION: Recipes >> Preserving >> Pickled Cucumbers 06

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RIPE CUCUMBER PICKLES

2 quarts prepared ripe cucumber
3 cup chopped onion
4 cups vinegar
1 1/2 cups sugar
1 teaspoon curry powder
1/2 teaspoon pepper
1/2 teaspoon turmeric
Few grains cayenne
1 tablespoon dry mustard

Peel, cut up and remove seeds from enough cucumbers to make 2
quarts. Arrange in crocks in layers,, sprinkling layers with salt.
Let stand overnight, then drain thoroughly. Add onion, vinegar
and sugar. Mix spices and add. Simmer gently, stirring occasionally,
until cucumbers and onions are soft. Seal in sterile jars.

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