Sweet Peppers & Pickles
|Unpeeled cucumbers||4 Quart, cut into 1/8 inch thick slices|
|White onions||6 Cup (96 tbs), sliced|
|Sliced green sweet peppers||1 2⁄3 Cup (26.67 tbs)|
|Pickling salt||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), halved|
|Cracked ice||1 Cup (16 tbs)|
|Sugar||5 Cup (80 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Mustard seed||2 Tablespoon|
|Celery seed||1 1⁄2 Teaspoon|
|Turmeric||1 1⁄2 Teaspoon|
1 In a very large bowl combine cucumbers, onions, sweet peppers, salt, and garlic. Stir in a large amount of cracked ice. Let stand 3 hours; drain well. Remove garlic.
2 In an 8-quart pot or kettle combine sugar, vinegar, mustard seed, celery seed, and turmeric; add drained cucumber mixture. Bring
3 Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 10 minutes (start timing when water covering jars returns to boiling). Remove jars from canner; cool jars on wire racks.