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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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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5269 Calories from Fat 146

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4069 mg169.5%

Total Carbohydrates 1276 g425.2%

Dietary Fiber 49.4 g197.6%

Sugars 1117.9 g

Protein 49 g98%

Vitamin A 80.3% Vitamin C 309.7%

Calcium 122.6% Iron 132.8%

*Based on a 2000 Calorie diet

1 Comment

Beth Evans's picture
Sweet Peppers & Pickles Recipe