Recipe - Pantry Pickles

6 Pickling cucumbers or
Kirbies; with skins
1 Onion
1 Red bell pepper; cored,
seeded,
; and julienned
2 cup Rice wine vinegar
One half cup Granulated sugar
1 tablespoon Coarse salt

Cut cucumbers diagonally across width into 1/16inch slices. Thinly slice
the onion across the width. Combine all ingredients in a medium saucepan.
Bring to a boil, reduce to a simmer, and cook, uncovered, 10 to 15 minutes.
Store in pickling liquid, in refrigerator. This recipe yields about 1 quart
of pickles.

Variation: Add minced red, yellow, and green bell peppers for canned
Christmas gifts.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH6137 broadcast 08161996) Downloaded
from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

08191996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.