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(1)

Sour Cucumber Pickle

Ingredients
  • 6 large cucumbers, washed, pared, and sliced
  • 6 medium-sized onions, washed, peeled, and sliced
  • salt
  • 1 quart white or wine vinegar
  • 1 1/2 cup (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
Instructions

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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