Mom is so cute that I couldn't choose just one
1. The right color...a yellow cucumber indicates that it is ripe and a partially yellow cucumber is fine
2. The right size...large is excellent; otherwise, two for one if the cucumbers are small (some fine year, we'll work on quart measurements)
3. Sigh...just look at this improper peeling method! Try as I might, I can not get Mother to change her methods. She's always peeled toward herself and very cheekily says, "I haven't lost a finger yet."
4. Scoop the cucumber down to the solid flesh (its not yours). John had this fun job.
5. Slice into strips
6. Cut the strips into bite-sized chunks
7. A nice bowl full of both cucumbers and onions (I had the nasty job of chopping two quarts of onions.)
8. Adding the salt
9. Stirring well
2. Add cider vinegar
3. Add the sugar
4. Powdered spices go into the sauce; celery seed and mustard seed are cooked with the cucumbers and onions
6. You can see the celery seed and mustard seed with the cucumbers/onions
7. Sauce is added to the partially cooked cucumber/onion mixture after the sauce is partially thickened and continues simmering...
8. for an hour without reaching a boil
The final product. These pickles are a wonderful complement to casseroles, baked beans, hot dogs and hamburgers, and some people even make tartar sauce with them.
Mother would like to add that we used an assortment of saved jars that were sterilized (she used a microwave method for the jars while boiling the lids in water on the stove.) The filled jars were given a hot water bath in the canning kettle. She thinks most people would prefer using regular canning jars. We would, too, but we're
You will note that my mom went off script for this recipe, but then she's
*Printable Recipe for Lady Ashburnham's*