1 gallon sliced cucumbers
8 onions, sliced
2 bell peppers ( not necessary)
½ cup salt
Mix the cucumbers and onions with 8 or 9 pieces of ice cubes.
Cover with a heavy lid and let stand for 3 hours.
Syrup For Pickles:
4 cups sugar
1 ½ tsp. turmeric
½ tsp. ground cloves
2 tbs. white mustard seed
1 tsp. celery seed
4 cups Steen’s Cane Vinegar
Mix all ingredients together and pour over cucumbers, after drained from ice water.
Place over low heat, but do not boil. Pour into sterilized jars and seal.
This recipe won 1st Place in (Pickles and Relish) Junior Division at Steen’s Cooking Contest.Keisha LeBlanc, Abbeville, LA