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Categories:Viewed: 47 - Published at: 3 years ago
Ingredients
- 1 medium cucumber, pared, seeded and diced
- 1 tsp. coarse salt
- 1/2 c. cider vinegar
- 1/4 c. minced red bell pepper
- 1/2 c. minced onion
- 1 Tbsp. sugar
- 1/4 tsp. celery seed
- 1/2 tsp. dry mustard
Method
- In medium glass bowl, toss cucumber and salt; cover and refrigerate 8 hours. Drain, then rinse in colander. In medium non-reactive saucepan, combine all ingredients, except mustard. Cook over low heat, stirring often, 20 minutes; stir in mustard. Cool to room temperature; store, covered, up to 2 weeks in refrigerator. Makes 1 1/4 cups.
- Multiply recipe x 10 (10 times) for canning. Put in hot jars while hot and add hot sterilized lids.
