 |
Olive Crest United Methodist Church
|
 |
® |
|
Our Pastor  Try Our Christian Daycare
Spiritual Disciplines Peace With Justice Olive Crest Birthdays and Anniversaries Special Sunday Offerings Sunday Bible Readings Krusin the Capitol Online Bible Search Official UM Sites United Methodist Church Omaha District Office UM Daily News UM Committee on Relief Really Cool Links! Google Search Portal Other Search Engines  Member Services Our Home Page |
|
| 6 cups | thinly sliced cucumbers |
| 2 cups | thinly sliced onions |
| 1 large | clove of garlic halved |
| 1 ½ cups | white sugar |
| 1 ½ cups | cider vinegar |
| ½ tsp. | mustard seed |
| ½ tsp. | celery seed |
| ½ tsp. | ground tumeric |
Wash cucumbers thoroughly with running water and a vegetable brush. Slice cucumbers and
onions and garlic. Place in layers in large crockery bowl or glass mixing bowl. In a large
saucepan place sugar, vinegar, mustard seed, celery seed, and turmeric; bring to a boil,
stirring just till the sugar is dissolved. Pour vinegar mixture over the cucumber mixture.
Cover and chill at least 24 hours before serving. (Place a plate with a heavy bowl on top
directly on the pickle mixture. Then cover with plastic wrap in a large bowl. Then place it
in the refrigerator on a plate to keep the juice from running all over if it overflows.)
These will keep in the fridge for a month or you can place in pint jars and process in a
water bath or 15 minutes to keep longer. These are so good you never miss the salt. If you
don't want to process the pickles, place in sterile pint jars and close tightly and store in
fridge.
Recipe from Tymna Vacek
Back to Top This Newsletter's Table of Contents Newsletter Selection Menu Home Page