Title: Senfgurken
Categories: Pickle Jewish
Yield: 1 Servings

5	lg	Yellow cucumbers
2	c	Cider vinegar
3	pt	(48fl oz) water
4	c	Water
2/3	c	Salt
3/4	c	Brown sugar
		To be added to each jar:
1		Clove garlic
1	ts	Mustard seed
2	ts	Grated horseradish
2	sm	Hot red peppers

Wash and pare the cucumbers. Slice lengthwise into halves. Scoop or scrape out seed section. Cut into strips 1 inch thick by 2 inches in length. Cover with brine made of water and salt in above proportions. Let stand in crock or bowl overnight. Drain. Bring vinegar, water and brown sugar to a boil and add sliced cucumber. Simmer 5 to 8 minutes till tender. Drain and pack sliced cucumber into pint jars. Add to each jar garlic, horseradish, mustard seed, and hot red peppers. Bring vinegar syrup to a boil and add to jars, filling to the top. Cover and seal while hot.

[ I guess the cukes get fished out of the solution before you dump it into the jars, eh?:) ]

From: Jewish Cookery, by Leah H. Leonard From: Ruth Hanschka Date: 06 Mar 97 National Cooking Echo Ä

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