ksul-uasc-mscc221_082

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3 revisions	Stittches at Jun 19, 2022 11:32 PM	Compared with
Jun 19, 2022 Stittches Jun 17, 2022 cmdillar Jul 20, 2021 Kansas State University Libraries	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.	ksul-uasc-mscc221_082 Crisp cucumber Pickle. 1 quart sliced cucumber 1 large onion, sliced 1 large pepper, sliced 2 quarts water 1/4 cup salt 1 pint vinegar 1/2 tsp. mustard seed 1 cup light brown sugar 1/4 tsp. turmeric [Wash] 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.

ksul-uasc-mscc221_082

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ksul-uasc-mscc221_082

ksul-uasc-mscc221_082

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection