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Posted: Monday, 27 July 2009 10:41AM
NARSAI'S BREAD AND BUTTER ICE BOX PICKLES
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Yield: 1 quart
1 lb pickling cucumbers or unwaxed hot house cucumbers
1 small onion, sliced
1 TBS mustard seed
1 1/2 tsp celery seed
1/4 tsp red pepper flakes
1/4 tsp turmeric
1/4 tsp allspice
1 cup brown sugar
1 cup, more or less, white wine vinegar or cider vinegar
Wash cucumbers, cut off ends, and slice crosswise into thin cartwheels. Mix with sliced onion. In a small bowl, mix the spices and sugar. Fill a one quart canning jar or plastic tub with the vegetables, sprinkling with the sugar and spice mixture as you go. Pour vinegar over to cover. Cover the container and shake to help dissolve the sugar. Refrigerate until marinated, about 5-6 days.
ON AIR: 7/28/09
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Recipe Copyrighted 2010 by Narsai M. David
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