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  • 300minutes
  • 32calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA
MineralsSelenium, Natrium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups cucumbers , deseeded and chopped

  2. 2 cups onions , chopped

  3. 1 cup green bell pepper , chopped

  4. 1 cup red bell pepper , chopped

  5. 1/4 cup kosher salt

  6. 3 1/2 cups sugar

  7. 2 cups cider vinegar

  8. 1 tablespoon celery seed

  9. 1 tablespoon mustard seeds

Instructions Jump to Ingredients ↑

  1. To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.

  2. I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.

  3. Put all the vegetables in a large bowl.

  4. Sprinkle the salt over the chopped vegetables.

  5. Cover with cold water and let stand for 2 hours.

  6. Drain vegetables well, then press out as much liquid as possible.

  7. In a large pot, combine sugar, vinegar and seeds.

  8. Bring to a boil.

  9. Add vegetables.

  10. Bring back to a boil and simmer for 10 minutes.

  11. Using a slotted spoon, put into pint jars according to standard canning procedures.

  12. (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).

  13. Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

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