SUNDAY'S RECIPE

Sweet Hot Pickles

Quart jar with tight fitting lid, Cucumbers, Onion, 1 cup cider vinegar, 1 TBSP salt, 1/2 tsp turmeric, 1 cup sugar, 1/2 tsp celery seed, 1/2 tsp dill weed or fresh dill sprigs, Pickled jalepenos

In saucepan, combine white sugar, vinegar, & spices. Heat till boiling, stirring to dissolve ingredients. Remove from heat and let cool. Meanwhile, place 1 slice of onion in bottom of jar, then slice cucumbers either across OR longwise, and tightly pack in jar. Put 4 to 6 slices jalepenos on top and pour brine over all, filling jar to very top. Seal tightly and put in fridge 2-3 days before eating. Adjust "heat" by adding more or less jalepenos. DO NOT USE fresh jalepenos!