Preserving: Sour Pickles 05 by Recipe Cottage

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	Sour Pickles 05

		Sour Cucumber Pickle 6 large cucumbers, washed, pared, and sliced 6 medium-sized onions, washed, peeled, and sliced salt 1 quart white or wine vinegar 1.5 cups (packed) brown sugar 1 small hot red pepper 1 tablespoon curry powder 1 teaspoon celery seeds 1 teaspoon mustard seeds 1/2 teaspoon freshly-ground black pepper small bag (2 tablespoons) mixed whole pickling spices Combine cucumbers and onions in large bowl; sprinkle salt (about 1/4 cup) genero usly over layers. Add water barely to cover. Let stand in cool place overnight. Drain; wash vegeta bles under cold running water. Drain thoroughly. Spoon into sterile glass jars. Combine remaining ingredients in nonreactive kettle; cover and boil gently about 10 minutes. Remove spice bag. Pour hot vinegar mixture over cucumbers and onions in jars. Seal at once. Let stand a few weeks in cool dark place before using. Makes 3 pints. Note: Use modern canning techniques.