Every year I try to make a load of pickles and mustard to give out as gifts to our friends - Have finished doing the first batch and hopefully won't have to do too much more. Thought I would include the recipes for those too far away to get their own jar!!!
3 hothouse cucumbers
1/1/4 tsp salt
1 large green pepper, seeded and chopped
1 large onion sliced thin
1 cup white vinegar
1 1/4 cup sugar
2 tsp celery seed
Slice the cucumbers in 1/4 inch slices - Mix the slices in a colander in the sink - sprinkle salt over all and let stand 2 hours.
Drain well and place in a large bowl. Stir in the peppers and onions. Stir the vinegar sugar and celery seed in a separate bowl and wisk until sugar is dissolved.
Pour over the vegetables. Put into jars and refrigerate for at least 24 hours before serving. These pickles may be refrigerated for up to 4 months.
1 cup dry Coleman's mustard
1 cup malt vinegar
combine and let soak 1 hour or overnight
1/2 cup sugar
combine and wisk on top of double boiler
Mix in mustard mixture - cook 10 minutes until thickened - stirring constantly - after thickened cook 2 more minutes and pour into small jars. Refrigerate.