"I miss my Grammie Reid everyday but am so very thankful for everything she has taught me, including this delicious family favourite" says Kim Beers.
Ingredients
16 large cucumbers (seeds removed and diced)
4 cups chopped onions
½ cup pickling salt
Directions
Sprinkle vegetables with salt; cover with cold water. Set aside in cool spot (do not refrigerate) for 12 hours.
Sauce Ingredients
5 cups vinegar
1½ cups flour
7½ cups sugar
2 Tbsp dry mustard
1½ tsp turmeric
1 tsp celery seed
1 tsp mustard seed
Directions
Add 4 cups of vinegar; bring to boil over medium heat.
Meanwhile, in a large bowl, whisk dry ingredients together. Whisk in the remaining vinegar (1 cup) to make a paste.
Whisk into hot vinegar, and bring to a boil. Reduce heat; simmer, stirring constantly, until smooth and thick.
Add cucumbers and onions; cook on low heat gently stirring until cooked.
Ladle into hot canning jars, leaving ½-inch head space.
From the kitchen of Kim Beers
Article: Recipe/History Corner: Potatoes
Ingredients
16 large cucumbers (seeds removed and diced)
4 cups chopped onions
½ cup pickling salt
Directions
Sprinkle vegetables with salt; cover with cold water. Set aside in cool spot (do not refrigerate) for 12 hours.
Sauce Ingredients
5 cups vinegar
1½ cups flour
7½ cups sugar
2 Tbsp dry mustard
1½ tsp turmeric
1 tsp celery seed
1 tsp mustard seed
Directions
Add 4 cups of vinegar; bring to boil over medium heat.
Meanwhile, in a large bowl, whisk dry ingredients together. Whisk in the remaining vinegar (1 cup) to make a paste.
Whisk into hot vinegar, and bring to a boil. Reduce heat; simmer, stirring constantly, until smooth and thick.
Add cucumbers and onions; cook on low heat gently stirring until cooked.
Ladle into hot canning jars, leaving ½-inch head space.
From the kitchen of Kim Beers
Article: Recipe/History Corner: Potatoes
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