Updated Wednesday, September 19th, 2007
Yield: Yield: 5 to 6 quarts.
An excellent and simple pickle to make, and only one of the many Kate "puts up" each year.
Combine sliced cucumbers and onions in a large shallow pan. Sprinkle pickling salt over all and mix in with your hands. Cover with ice and let sit for 3 hours or more. Drain. Rinse in cold water. Drain again thoroughly.
Make a brine of vinegar, sugar, and spices and bring to a boil. Add drained vegetables and bring to a boil again for 3 to 4 minutes. Pack in hot sterilized jars and seal immediately.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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