How to make it

  • To crisp cucumbers, slice1/8 inch thick and layer with onions, salt
  • and ice.
  • Cover and then weight the cover with something heavy
  • like phone books .Let sit over night.
  • NEXT DAY.....Drain well. Add all other ingredients
  • Gently bring to just under a boil, stirring frequently.
  • Can immediately.
  • For canning use the following techniques:
  • Canning using hot pack method with 1/2” of headspace.
  • Processing with a Water Bath for 10 minutes at 212 degrees.
  • After processing, remove from boiling water and place the jars on a towel, separated by 1” to cool naturally as quickly as possible.

Reviews & Comments 3

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    " It was excellent "
    cherihannah ate it and said...
    I also add thin slivers of red italianelle peppers to this recipe. Can use hot ones if you like.
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  • momto5 13 years ago
    Added this one to the group too. Thanx!
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  • fishtrippin 14 years ago
    I think this is the tumeric pickle recipe Tom lost and has been unable to duplicate. I'll try it and let you know. Thanks, Ginger.
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