1 ga Firm; clean cucumbers
8 sm White onions; (I use 4
-‘regular’)
2 Bell peppers
3 Ripe red bell peppers
1/2 c Pickling salt
1 qt Cracked ice
5 c Granulated sugar
1 1/2 ts Ground turmeric
1/2 ts Ground cloves; (we omit)
2 ts Yellow mustard seeds
1 ts Celery seeds
5 c White vinegar
Source: Farm Journal Cookbook Doubleday & Co, NY 1959
Yield: 7 pints
Thinly slice cucumbers (we prefer crinkle cut). Slice peppers and onions
paper thin and combine in a large stone pickling crock, stainless steel
soup pot or other large non-reactive vessal.
Mix salt and ice. Gently mix with vegetables. Cover crock with weighted
lid. (I use several canning jars filled with water on top of a plate).
Let sit 3 hours, then drain well.
Combine sugar, spices, and vinegar, until sugar is dissolved. Pour over
vegetables in large steel or enamel kettle.
Bring to boil over *low* heat.
Pour into hot clean canning jars and seal immediately.
Yields
1 Servings