Recipe - Candied Pickles

3 1pint canning jars
2 qt Cucumbers cut or sliced up
1 One half cup Sugar
1 cup Cider vinegar
2 tablespoon Salt
1 tablespoon Mustard seed
1 One half teaspoon Celery seed
1/8 teaspoon Red pepper flakes

* About 16 four to fiveinch cucumbers are needed to yield 2 quarts cut or sliced up
cucumbers.

1. Wash and drain the cucumbers; cut into 1/4inch slices. 2. Use a large
heavy kettle or sauce pan. Combine the sugar, vinegar, salt, mustard,
celery seed and red pepper flakes. Place over medium heat and stir until
the sugar is dissolved. Increase heat and bring to a boil. Add the
cucumbers and simmer for 5 minutes. 3. Immediately pack the pickles into
sterilized and drained jars; seal tightly.

Yield: about 3 pints

Recipe By : Jo Anne Merrill

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip