Ingredients:
- 4 quarts sliced medium-sized cucumbers
- 6 medium white onions, sliced
- 2 green bell peppers, chopped
- 3 cloves garlic, peeled
- 1/3 cup salt
- 5 cups sugar
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons celery seed
- 2 tablespoons mustard seed
- 3 cups vinegar, 5 percent acidity
Preparation:
Slice unpeeled cucumbers thin. Add sliced onions, peppers, and whole garlic cloves. Add salt and cover with ice. Mix well. Let stand for 3 hours. Drain well. Combine remaining ingredients and pour over cucumber mixture. Bring just to a boil. Transfer to hot, sterilized 1-pint jars. Seal and process in a boiling water bath for 15 minutes (20 minutes for 1,000 to 6,000 feet altitude). Adjust seals and store in a cool dark place for a few weeks before using.Makes about 4 pints.
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Squash Pickles
Pickled Jalepenos
Pickled Okra
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Green Tomato Pickles
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Pickles and Preserves
Vegetable Dishes
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