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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 6 |
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These not quite pickles are from a calendar! Ingredients:
5 medium cucumbers, peeled & cut into 1/4-inch thick slices |
1 cup finely chopped green bell pepper |
1/2 teaspoon grated lemon peel |
2 onions, finely chopped |
1 cup white vinegar |
2 cups sugar |
1 teaspoon celery seed |
2 teaspoons salt |
Directions:
1. In large saucepan, combine vinegar, sugar, celery seed, and salt. Bring to a boil. Remove from heat; refrigerate, covered, at least 4 hours.
2. In large bowl, combine cucumbers, bell pepper, lemon peel, and onions. Mix well; set aside.
3. Add *chilled* sauce to cucumber mix; toss gently. Place in a 2 1/2 quart container; cover & refrigerate until ready to serve.
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