This recipe was contributed by our favorite barn helper, Heidi Cooper, and it is a much-loved recipe for the bounty of cucumbers in the summer season!
Use approximately 1 ¼ small to medium cucumbers for one pint. This recipe makes enough liquid for one pint. Double to fill a quart.
1 c. cider vinegar
½ to 3/4 c. sugar (to taste)
1/8 tsp. salt
1/8 tsp. turmeric
1/8 tsp. black mustard seed
½ tsp. whole cloves
hot pepper flakes to taste
hot sauce to taste
Cut cukes into ¼ inch slices. Bring all ingredients to a boil and pour over sliced cukes in jar.
Seal jar and allow to cool. Refrigerate for at least 24 hours before eating.
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