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LOCATION: Recipes >> Preserving >> Sour Pickles 05

Print this Recipe    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.

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