EASY--BREAD &BUTTER PICKLES [CRUNCHIE]
#1
2 UNPEALED CUCUMBERS SLICED THIN
1/4 CUP SLICED ONION
1/2t.SALT
1/4t.GROUND MUSTARD
1/4t,TUMMERICK
1/4t,CELERY SEED
1/2CUP VINEGAR
1 CUP SUGAR
MIX TOGETHER &MICORWAVE ON HIGH 5 MIN. COOL & EAT MUST KEEP IN REFRIGERATOR , THESE PICKLES ARE SO CRUNCHIE YOU WONT BELIEVE IT
1/4 CUP SLICED ONION
1/2t.SALT
1/4t.GROUND MUSTARD
1/4t,TUMMERICK
1/4t,CELERY SEED
1/2CUP VINEGAR
1 CUP SUGAR
MIX TOGETHER &MICORWAVE ON HIGH 5 MIN. COOL & EAT MUST KEEP IN REFRIGERATOR , THESE PICKLES ARE SO CRUNCHIE YOU WONT BELIEVE IT
#3
Google Goddess
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
thanks for the recipe, is this a real old recipe???
Originally Posted by som
2 UNPEALED CUCUMBERS SLICED THIN
1/4 CUP SLICED ONION
1/2t.SALT
1/4t.GROUND MUSTARD
1/4t,TUMMERICK
1/4t,CELERY SEED
1/2CUP VINEGAR
1 CUP SUGAR
MIX TOGETHER &MICORWAVE ON HIGH 5 MIN. COOL & EAT MUST KEEP IN REFRIGERATOR , THESE PICKLES ARE SO CRUNCHIE YOU WONT BELIEVE IT
1/4 CUP SLICED ONION
1/2t.SALT
1/4t.GROUND MUSTARD
1/4t,TUMMERICK
1/4t,CELERY SEED
1/2CUP VINEGAR
1 CUP SUGAR
MIX TOGETHER &MICORWAVE ON HIGH 5 MIN. COOL & EAT MUST KEEP IN REFRIGERATOR , THESE PICKLES ARE SO CRUNCHIE YOU WONT BELIEVE IT
#4
craftybear i dont really kinow ,i am a hairdresser and one of my customers gave it to me ,i have been making them for about 3 years ,you have to keep them cold so i cant make a lot a one time but they are easy & delicous
#7
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by som
2 UNPEALED CUCUMBERS SLICED THIN
1/4 CUP SLICED ONION
1/2t.SALT
1/4t.GROUND MUSTARD
1/4t,TUMMERICK
1/4t,CELERY SEED
1/2CUP VINEGAR
1 CUP SUGAR
MIX TOGETHER &MICORWAVE ON HIGH 5 MIN. COOL & EAT MUST KEEP IN REFRIGERATOR , THESE PICKLES ARE SO CRUNCHIE YOU WONT BELIEVE IT
1/4 CUP SLICED ONION
1/2t.SALT
1/4t.GROUND MUSTARD
1/4t,TUMMERICK
1/4t,CELERY SEED
1/2CUP VINEGAR
1 CUP SUGAR
MIX TOGETHER &MICORWAVE ON HIGH 5 MIN. COOL & EAT MUST KEEP IN REFRIGERATOR , THESE PICKLES ARE SO CRUNCHIE YOU WONT BELIEVE IT
The recipe says "ground" mustard. Does this mean the dry mustard powder or the regular spreading mustard in a jar that is made by grinding mustard seeds? Just want to be sure I use the right thing!
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10-11-2011 05:34 AM