Jane's Cucumber Pickle
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
cucumbers
sliced |
*
|
| 1 ½ | cups |
onions
sliced |
|
| 2 | large |
garlic cloves
peeled |
*
|
| ½ | cup |
salt
|
|
| 4 | cups |
sugar
|
|
| 1 ½ | teaspoons |
turmeric
|
|
| 1 ½ | teaspoons |
mustard seeds
|
|
| 3 | cups |
vinegar
|
|
| 2 | trays |
ice cubes
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
cucumbers
sliced |
*
|
| 355 | ml |
onions
sliced |
|
| 2 | large |
garlic cloves
peeled |
*
|
| 118 | ml |
salt
|
|
| 946 | ml |
sugar
|
|
| 7.5 | ml |
turmeric
|
|
| 7.5 | ml |
mustard seeds
|
|
| 7.1E+2 | ml |
vinegar
|
|
| 2 | trays |
ice cubes
crushed |
*
|
Directions
Wash, drain, and slice cucumbers.
Add onion, garlic, and salt.
Mix thoroughly.
Cover with ice and allow to stand 3 hours in a crock.
Remove garlic.
Combine remaining ingredients and heat to boiling; add cucumber and onion to this mixture.
Return to boil, lower heat, and heat 5 minutes.
Fill sterilized jars ? inch from top.
Process 5 minutes in boiling water.
Makes about 5 to 6 pints
