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Directions:
Pare and seed ripe cucumbers. Slice each cucumber lengthwise into four pieces, or cut it into fancy shapes, as preferred. Let them stand twenty-four hours covered with cold vinegar. Drain them; then put them into fresh vinegar, with two pounds of sugar and one ounce of cassia buds to one quart of vinegar, and a tablespoonful of salt. Boil all together twenty minutes. Cover them closely in a jar.
The Most Popular Pickle Cookbooks
• A Pickle and Chutney Cookbook• St. Mary's Cookbook Favorite Recipes 1984 from the Women of St. Mary's (Appetizers, Pickles, Relishes, Soups, Salads, Vegetables, Main Dishes, Breads, Rolls, Pastries, Cakes, Cookies, Desserts, Candy, Jelly, Preserves, Beverages, Microwave, Misc.)• Graham Kerr's Simply Splenda Cookbook: Recipes for Everything from Jam and Pickles to Cakes and Pies• Hollyhocks and Radishes: Mrs Chard's Almanac Cookbook• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• Chutneys and Pickles (Country Kitchen Cookbooks)• Pretty Pantry Gifts: A Recipe and Wrapping Kit for Jams, Sauces, and Pickles• The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas• Gifts in a Pickle Jar: Simple Recipes for Pickles and Veggies in a Gift Jar with Sticker• The Overlake School Cookbook
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