Do not heat vinegar and spices.
Mix all ingredients and pour over onions and cucumbers in a jar.
Place jar in refrigerator. Shake once a day for 6 days.
Will keep in refrigerator for 3 months.
Slice cucumbers, onions and green pepper very thin.
Add salt and let stand for 2 hours (do not drain).
Add remaining ingredients.
Refrigerate overnight.
add the drained Quick Pickles and flour and shake until
Mix cucumbers, salt and boiling water; let
oom temperature.
Pack the cucumbers and the remaining ingredients in
ash and scrub all the cucumbers under cold water.
In
br>Wash and scrub the cucumbers well under cold water.
Mix cucumbers, onions, bell peppers, and salt.<
Place sliced cucumbers in a colander. Sprinkle with
Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours.
Rinse and drain well.
Mix Vinegar and Sugar till sugar is dissolved.
Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing).
Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.
Thaw in refrigerator or in cold water.
Day 1: Wash cucumbers and place in a crock.
Cover with boiling water 2 times a day for 2 days.
Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
Cover with this syrup for four days. Reboil two times a day.
Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
1st day-.
Slice cucumbers peeland de-seed and soak in 2 gallons of water with 1 cup lime.
2nd day-.
Rinse cucumbers good and mix the sugar and other spices and rinsed cucumbers in vinegar mixture and soak for 12 hours. Cover rinsed cucumbers with ice while mixing vinegar mixture. Be sure to drain cucumbers well, before adding to liquid.
3rd day-.
Drain vinegar off cucumbers and heat to boiling, then add cucumbers and cook 20 minutes. Pack in jars and seal while hot. Can use green food coloring if desired.
In a large bowl, toss cucumbers, onions, and salt.
Transfer
oiling salt mixture over the cucumbers, and cover the crock with
lt brine on the cucumbers. Repeat until cucumbers are completely covered
arge enough to hold the cucumbers, spices, and some brine. Place
Wash and dry cucumbers.
Put cucumbers in a stone jar or
Soak cucumbers 2 weeks in salt water.<
Wash cucumbers using cloth and cold water.<