Ingredients
- 6 quarts cucumbers (24 cups) unpeeled, thinly sliced
- 6 onions white, peeled and thinly sliced
- 3 red peppers seeded and thinly sliced
- 3/4 cup pickling salt
- 11/2 quarts ice (6 cups)
- 2 1/4 teaspoons turmeric
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 3/4 teaspoon powdered cloves
- 7 1/2 cups sugar
- 7 1/2 cups cider vinegar
Instructions
- Mix the vegetables with the salt in a large bowl.
- Spread the ice over the top, cover with a weighted lid or plate and let stand for 3 hours. (In accidentally needed to leave them for 5 hours.)
- Drain and rinse well.
- Mix the remaining ingredients in a large pot and bring to a boil.
- Add the drained vegetables and bring to a boil again.
- Pour into hot, sterilized jars, cover and can as desired.
Recipe Notes
July 4, 2016
Original recipe from epicurious; House & Garden 1962.
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