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Wednesday, March 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ruth Ridgeway
  • 6 quarts sliced cucumbers
  • 6 medium onions, sliced
  • 1 cup non-iodized salt
  • 11/2 quart vinegar
  • 6 cups sugar
  • 1/2 cup mustard seeds
  • 1 TBS celery seeds
  • 1/2 tsp. cayenne pepper
Combine cucumbers and onions in ice water overnight with salt. Drain.
In a large pot, bring to a boil vinegar, sugar, seeds and cayenne pepper. Add cucumbers and onions. Do not boil; just heat to near the boiling point. Pack in jars and seal.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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