Title: Quick Sweet Pickles Sl
Categories: Preserve Pickle Southern
Yield: 7 Pints

6	lb	Medium-sized cucumbers; unpeeled
1	lg	Sweet red pepper; cut into strips
1	sm	Onion; sliced
2	cl	Garlic
1 1/2	c	Pickling salt
2	qt	Crushed ice
3	c	Sugar
1	qt	White vinegar (5% acidity)
2	tb	Mustard seeds

: Wash cucumbers; remove 1/4-inch from ends. Cut into 1/4-inch slices. Combine cucumbers, red pepper, onion, and garlic in a large bowl; add salt, and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic; rinse, and drain. : Combine remaining ingredients in a large Dutch oven; bring to a boil. Add vegetables and reduce heat; simmer, uncovered, 5 minutes. Pack cucumber mixture into hot, sterilized pint jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.

Recipe from H.F. Bowman of Florida in "Southern Living" July, 1987 Typos by Jeff Pruett

From: Jeff Pruett Date: 08-14-95 (23:18) ® (3) Cooking

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