Aunt Minnie's Pickles
| Amount |
Ingredients |
Preparation |
| 2 cups |
Cucumbers |
sliced, pressed into 2-cup measuring cup |
| 3/4 cup |
Onions |
medium sliced |
| 3/4 cup |
Sugar |
scant cup + 1 Tbls |
| 1 teaspoon |
Salt |
|
| 1/2 teaspoon |
mustard seed |
|
| 1/2 teaspoon |
celery seed |
|
| 1/4 teaspoon |
turmeric |
|
| 1/2 cup |
white vinegar |
|
Preparation:
Mix all ingredients into microwave-safe dish. Cover and cook 4 minutes on high.
Stir again. Cover and cook an additional 4 minutes. Ladle into hot jar(s).
Makes approximately one quart. Tastes best if pickles sit in refrigerator
for one week.
Recipe by: Aunt Minnie
Quantity: one quart
The easiest way to sterilize bottles, canning jars and lids is to put them
through the dishwasher.
Another method is to first wash them in hot sudsy water, rinse them well,
and then boil them in water for five minutes.
Remove them with sterilized tongs.
Drain the containers and make sure they are dry before filling, because any moisture
may cause mold.
Do not let anything that is not sterile(such as towels, unboiled tools
or your fingers) touch the inside
of the jars.
Jars that will be sealed with paraffin should be both dry and hot when
they are filled.
