1 qt Sliced cucumbers 1 ts Salt
1 lg Onion, sliced 1/4 ts Dry mustard
3/4 c Sugar 1/4 ts Turmeric
3/4 c Vinegar, white 1 ts Mustard seeds
Wash and slice cucumbers into bite sized slices. In large pot, place
cucumbers, and remaining ingredients. Bring to a boil, stirring
occassionally. When thoroughly boiled, pour into sterilized jars,
making certain that liquid covers all the cucumbers in jar. Seal.
Allow to sit for at least 2-3 days. Best when served ice cold. Mrs
Lynnwood Dyal says: “This is the real ole country pickle that taste
so good in a sandwich.” Origin:
Yields
1 servings
