Tuesday, September 27, 2016

In A Pickle... Turmeric Pickles

Turmeric Pickles 
By Fran Petrychyn 

Makes approx. 6 quarts 

1 gallon cucumbers peeled and cubed 

2 quarts sliced of diced onion approx. I use less 

4 Tbsp pickling salt 

Mix and let stand over night Drain in the morning In a large heavy pot add to cucumbers and onions, 

2 quarts or more of last years canned stewed ripe tomatoes 

2 small stalks diced of celery 

1 Tbsp turmeric 

1 and a half cups of vinegar 

7 cups sugar 

1/2 tsp cayenne pepper (careful its hot when doubling recipe I make it a scant measure) 

Cook till tender 

When tender, thicken with cornstarch made runny with vinegar. Boil. Careful it spits because it is a heavy pickle. Keep on heat and fill hot jars and seal with hot lids. Process in a boiling water bath for 10 minutes.

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