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Sweet Peppers & Pickles

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  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
to boiling.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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1 Comment

Beth Evans's picture
help last year I had a recipe for refregator sweet hot pickle that stayed in the fridge all winter It was to die for can't find it this year any one heare of it.
Sweet Peppers & Pickles Recipe