• 20minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 4 quarts paper-thin unpeeled cucumber slices

  2. 8 medium-size white onions, peeled and sliced paper thin

  3. 2 medium-size sweet green peppers (or 1 green and 1 red), washed, cored, seeded, and coarsely chopped

  4. 1/2 cup pickling salt

  5. 1 quart cracked ice

  6. 5 cups sugar

  7. 1-1/2 teaspoons turmeric

  8. 1/2 teaspoon cloves

  9. 2 Tablespoons mustard seeds

  10. 1 teaspoon celery seeds

  11. 5 cups cider or white vinegar

Instructions Jump to Ingredients ↑

  1. Mix cucumbers, onions, green peppers, salt , and ice in a very large colander, weight down, pressing out liquid, set over a large kettle, and let stand 3 hours (in refrigerator if possible). (Note: If kitchen is warm and you haven't refrigerator space, add more cracked ice after 1-1/2 hours.)

  2. Meanwhile, wash and sterilize 6 (1-quart) jars and closures, stand on a baking sheet, and keep hot in a 250-degree F. oven until needed.

  3. Mix sugar, turmeric , cloves, mustard seeds , and vinegar in a very large enamel or stainless-steel kettle. Drain vegetables well and add to kettle.

  4. Heat, uncovered, over moderate heat just to the boiling point, moving a wooden spoon through mixture occasionally but not actually stirring.

  5. Ladle boiling hot into jars, filling to within 1/8-inch of tops, wipe rims, and seal. Cool, check seals, label, and store in a cool, dark, dry place. Let stand 4 to 6 weeks before serving.

  6. Yield: 6 quarts (96 servings)

  7. Recipe Source: The New Doubleday Cookbook by Jean Anderson, Elaine Hanna (Doubleday)

  8. Reprinted with permission.


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