Cucumber and pepper pickle
3 quarts +
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Cucumbers; sliced |
| 3 | eaches | Green peppers; sliced |
| 6 | eaches | Medium onions; sliced |
| 2 | tablespoons | Salt |
| 2½ | cup | Sugar |
| 1 | quart | Vinegar |
| 1 | tablespoon | Mustard seed |
| ¼ | teaspoon | Alum |
Directions
Pare cucumbers and slice in thin rings. Slice onions and peppers and mix vegetables together. Add salt and let stand 3 hours. Drain liquid off vegetables and add sugar, alum, vinegar, and mustard seed. Bring to a boil and pack in jars. Seal.
Mrs. Francis Shenk _Mennonite Community Cookbook_ by Mary Emma Showalter 11th printing 1963 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-09-95
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