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6 cups unpeeled cucumbers
3 red peppers
3 green peppers
4 cups onion
1/2 cup soft butter (no substitute)
3 cups white sugar
1 tsp. mustard seed
3 tbsp. flour
4 beaten eggs
1 tsp. celery seed
1 cup whipping cream
Makes about 7 pints
Grind and measure first 4 ingredients.
Add 1/2 cup coarse salt.
Let stand 2 hours.
Drain.
Dilute 1 cup white vinegar with 1/2 cup water to cover ingredients in large pan.
Bring to a boil, and after, drain and discard liquid.
Mix together rest of ingredients, except cream.
Add 2 cups white vinegar.
Mix with drained vegetables and boil, stirring for 5 minutes.
Add whipping cream and boil for 1 minute.
Pour into sterilized jars and seal.
3 red peppers
3 green peppers
4 cups onion
1/2 cup soft butter (no substitute)
3 cups white sugar
1 tsp. mustard seed
3 tbsp. flour
4 beaten eggs
1 tsp. celery seed
1 cup whipping cream
Makes about 7 pints
Grind and measure first 4 ingredients.
Add 1/2 cup coarse salt.
Let stand 2 hours.
Drain.
Dilute 1 cup white vinegar with 1/2 cup water to cover ingredients in large pan.
Bring to a boil, and after, drain and discard liquid.
Mix together rest of ingredients, except cream.
Add 2 cups white vinegar.
Mix with drained vegetables and boil, stirring for 5 minutes.
Add whipping cream and boil for 1 minute.
Pour into sterilized jars and seal.
