ksul-uasc-mscc221_082

Crisp Cucumber Pickle.
1 quart sliced cucumber
1 large onion, sliced
1 large pepper, sliced
2 quarts water
¼ cup salt
1 pint vinegar
½ tsp. mustard seed
1 cup light brown sugar
¼ tsp. turmeric
Scrub cucumber, cut off ends,
slice, but do not peel. Dissolve
salt in water, pour over
vegetables, let stand 3 hours,
drain well. Bring vinegar with
sugar & mustard seed to
boiling point, add the drained
vegetables & bring to boiling
point again. But do not
boil. Add turmeric & let
cool. When cold, pack in
sterilized jars & seal.
Guaranteed to be crisp and
of special flavor.