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Cucumber Pickles Print Email


Old Fashion Cucumber Pickles

24 ea Cucumber
1 qt Onion
1 c Salt
1/2 pt Olive oil
3 tb Pepper
1/4 lb Mustard, dry
3 pt Cider vinegar

Remove the skins from the cucumbers and slice very thin, add the peel and sliced onions and cover with the salt. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Jane's Cucumber Pickle

4 Qt Sliced Cucumbers
1 1/2 C White Onions -- sliced
2 Lg Garlic Cloves -- peeled
1/2 C Salt
4 C Sugar
1 1/2 Tsp Turmeric
1 1/2 Tsp Mustard Seed
3 C White Vinegar
2 Trays Ice Cubes -- crushed

Wash, drain, and slice cucumbers. Add onion, garlic, and salt. Mix thoroughly. Cover with ice and allow to stand 3 hours in a crock. Remove garlic. Combine remaining ingredients and heat to boiling; add cucumber and onion to this mixture. Return to boil, lower heat, and heat 5 minutes. Fill sterilized jars 1/2 inch from top. Process 5 minutes in boiling water.

Makes about 5 to 6 pints -"Mountain Measures" -- Junior League of Charleston, WV 1974
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