2 quarts cucumbers - (abt 4 med)
1 medium onion
2 tablespoons salt
1 1/2 cups sugar
1/2 cup vinegar
Directions: one line for each direction. When saved the lines will be numbered.
Score cucumbers lengthwise with tines of fork then slice. Layer cucumber and onion in a large container. Salt each layer. Let stand for two hours. Drain and squeeze out juice.
Boil sugar and vinegar until sugar dissolves. Pour over squeezed pickles and onions. Freeze; will keep indefinitely. Serve frozen. Refrigerate after thawing.
This recipe yields 3 pints.
Notes: Recipe as published in the The Capitol-Journal 07-02-1997
Rating: ()
Added On: April 15, 2008
* Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
