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Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Pickling cucumbers

  2. 3 tablespoons 45ml Pickling salt

  3. 1/2 cup 31g / 1.1oz Sliced onion

  4. 1 cup 237ml Red bell pepper - cored, seeded, (small)

  5. And cut into 2" long matchsticks

  6. Grated zest of 1 lime

  7. 2 Garlic cloves - minced

  8. 1/4 cup 23g / 0.8oz Minced fresh mint leaves

  9. 1 1/2 cups 297g / 10oz Sugar

  10. 1 1/2 cups 355ml Distilled white vinegar

Instructions Jump to Ingredients ↑

  1. Gently wash cucumbers and thinly slice, discarding a slice from both ends of each cucumber. You should have about 8 cups. In a large, nonreactive bowl, toss cucumber slices with salt. Let stand two to three hours. Drain.

  2. In a large nonreactive bowl, stir together remaining ingredients. Pour over cucumbers and stir well. Cover and refrigerate eight to 10 hours.

  3. Pack mixture and syrup in freezer bags or rigid containers and freeze.

  4. Presentation: Thaw in refrigerator eight hours before serving.

  5. This recipe yields 4 pints.

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