5 cups thinly sliced cucumbers
2 cloves garlic, halved
2 cups water
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon ground turmeric
2 cups sliced onions
1 cup julienne-strip carrots
2 cups vinegar
36 packets Equal® or 3 tablespoons plus 1 3/4 teaspoons Equal® for Recipes
Place sliced cucumbers and garlic in a glass or crockery bowl.
In a medium saucepan combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add Onion and Carrots; cook 2 minutes. Add vinegar; bring just to boiling.
Remove from heat; stir in Equal®. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
Makes about 6 cups.
2 cloves garlic, halved
2 cups water
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon ground turmeric
2 cups sliced onions
1 cup julienne-strip carrots
2 cups vinegar
36 packets Equal® or 3 tablespoons plus 1 3/4 teaspoons Equal® for Recipes
Place sliced cucumbers and garlic in a glass or crockery bowl.
In a medium saucepan combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add Onion and Carrots; cook 2 minutes. Add vinegar; bring just to boiling.
Remove from heat; stir in Equal®. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
Makes about 6 cups.
