By Jane Davenport
From Blanche Davenport. I received this recipe on July 29, 1985. Since I do not like peppers I left them out and added a few more cucumbers. It is really good!!
13-14 cucumbers
4 med onions
1 large bell pepper
1 large red bell pepper
2 1/2 cups sugar
2 cups vinegar - white vinegar is best.
Wash and slice cucumbers thin. Peel and slice onion into thin rings. Ring peppers. 4 TB salt with enough water to cover vegetables. Refrigerate for 2 hours. Drain and rinse cucumbers.
Mix sugar and vinegar-let stand until sugar dissolves pour over cucumbers. Refrigerate, can be eaten after 1 day. Keep in gallon jar 2-3 months.
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