Instructions: This recipe was sent by a visitor to my web page. Sounds intriguing.

Here is recipe we like that we got from a cookbook form the Albuquerque

Grind "part 1" medium coarse.

Sprinkle with 1/2 cup pickling salt, cover with cold water and let stand for three hours. Drain thoroughly.

In a large kettle place "part 2".

Add cucumber-chili mixture to spices and cover with 2 1/2 cups white vinegar. Boil until vegetables are tender, about 10 minutes.

Pousr into hot sterilized jars and seal.

Makes 8 or 9 pints.

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