Ingredients:
- 3 quarts sliced cucumbers
- 4 onions, sliced
- 2 sweet red bell peppers, seeds and stem removed, sliced
- 1/2 cup salt
- 2 cups vinegar
- 1 1/2 cups sugar
- 1 teaspoon turmeric
- 2 teaspoons mustard seed
Preparation:
Combine vegetables and salt; let stand 30 minutes then drain. Heat vinegar, sugar and spices. Add vegetables, bring to a boil, and boil for 5 minutes or until transparent. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean with a clean cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until the point of resistance is met.
Process 10 minutes in a boiling water canner (see jar manufacturer's brochure for up-to-date instructions).
Yield: about 8 quarts.
For altitude adjustment increase processing as indicated below:
1,001 – 3,000 feet - 5 minutes
3,001 – 6,000 feet - 10 minutes
6,001 – 8,000 feet - 15 minutes
8,001 – 10,000 feet - 20 minutes
More Pickles
Watermelon Pickles
Squash Pickles
Pickled Jalepenos
Pickled Okra
Dilled Green Beans
Green Tomato Pickles
Green Tomato Chutney
Green Tomato Relish
Pickles and Preserves
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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