QUICK PICKLES
This recipe became a staple in our kitchen. During the fall, we made it at Seasons Strathroy with fellow residents. It was a huge success! – Muriel, Resident at Seasons Strathroy
INGREDIENTS
INSTRUCTIONS
1. Cover cucumbers with 2 cups water and pickling salt. 2. Cover and let sit for 4 hours or overnight. Drain brine and rinse with cold water. 3. Next, boil 1 cup of water, 11/2 cups of vinegar, 3 cups of sugar, 1 teaspoon of mustard seed, 1 teaspoon of celery seed and 1/4 teaspoon of turmeric powder. 4. Add cucumbers and boil for 3 minutes. 5. Fill jars and seal.
12 small cucumbers 2 tsp pickling salt 3 cups water 11/2 cups vinegar 3 cups granulated sugar 1 tsp mustard seed 1 tsp celery seed 1/4 tsp turmeric powder Jars or containers
SEASONS RETIREMENT COMMUNITIES
SEASONED WITH LOVE
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