Spanish pickles
Yield: 6 servings
Ingredients:
- 1 lb Brown sugar 6 lg Onions
- 1/2 oz Turmeric 6 Cucumbers
- 2 tb White mustard seed 2 Heads cabbage
- 1 tb Celery seed 1/2 Peck green tomatoes
- 1 tb Cinnamon 1/2 Peck ripe tomatoes
- 6 Green peppers 2 qt Vinegar
- 6 Red peppers
Instructions:
Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add remaining ingredients. Cook slowly until vegetables are tender. Mrs. S.M. Hale Salem OR.
