Bread and Butter Pickles

Yields:	7 servings
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Ingredients

12	large	cucumbers
6	medium	onions
1/4	cup	salt
1	quart	vinegar
2	cups	brown sugar
1	tablespoon	dry mustard
1	tablespoon	turmeric
1	tablespoon	cornstarch

Directions

Wash, peel and slice cucumbers and onions.

Cover them with the salt and let stand overnight.

Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar.

Drain cucumbers and onions.

Put in vinegar solution and bring to a boil.

Pack into sterilized pint jars to within 1/2 inch of top.

Process in boiling water bath five minutes.

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Member Review

Spinach Dal Andrah Pradesh Style

This is delicious--spicy and very nutritious. I used a tablespoon of ghee as a saute medium (could use more if desired) and a 10-oz. package of defrosted and drained chopped spinach, which worked fine.