Recipe by Oxmoor House January 1984

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Recipe Summary

Yield:
5 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cucumbers and onions in a large Dutch oven; sprinkle evenly with salt, and add water to cover. Cover and let stand 3 hours. Drain well.

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  • Combine vinegar, sugar, mustard seeds, turmeric, and cloves in a large container; simmer 5 minutes. Add cucumbers and onions; bring to a boil. Remove from heat.

  • Pack cucumber mixture into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids, and screw bands tight. Process in a boiling- water bath for 10 minutes. Chill pickles before serving.

Source

Oxmoor House Homestyle Recipes

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