Ingredients:
10 cups cucumbers, chopped
8 red bell peppers
5 cups onions, chopped
1/2 cup canning salt
3 TBS celery seed
3 TBS mustard seed
2 tsp. Turmeric
5 cups vinegar
5 cups sugar
Clean and remove the cucumber
ends.
Peel the cucumbers and split
them in half lengthwise and extract the seeds. Break them into big pieces and
spin them in your food processor until they become the size you want.
Cut the seeds from the
peppers and cut them in the food processor.
Peel and quarter the onion
and pulse in the food processor.
Combine all the vegetables in
a big pot and cover. Let sit overnight.
Remove the liquid from the
vegetable mixture the next day.
Return the mixture to a large
pot and add the vinegar, sugar and spices and bring to a boil. Turn it down and
cook for 30 minutes, stirring periodically.
Ladle in pint or half-pint
canning bottles, scrape any air bubbles and clean the rims. Place your lids and
wrings on your finger tight.
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