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Ingredients
- 1 gal Hard, clean cucumbers
- 8 sm White onions, (I use 4 'regular')
- 2 x Bell peppers
- 3 x Ripe red bell peppers
- 1/2 c. Pickling salt
- 1 quart Cracked ice
- 5 c. Granulated sugar
- 1Â 1/2 tsp Grnd turmeric
- 1/2 tsp Grnd cloves, (we omit)
- 2 tsp Yellow mustard seeds
- 1 tsp Celery seeds
- 5 c. White vinegar
Directions
- 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 possibly 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 hrs, then drain well.
- Combine sugar, spices, and vinegar, till sugar is dissolved. Pour over vegetables in large steel or possibly enamel kettle.
- Bring to boil over*low* heat.
- Pour into warm clean canning jars and seal immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4301g | |
| Calories 4504 | |
| Calories from Fat 29 | 1% |
| Total Fat 3.41g | 4% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56845mg | 2369% |
| Potassium 2810mg | 80% |
| Total Carbs 1091.6g | 291% |
| Dietary Fiber 20.4g | 68% |
| Sugars 1045.99g | 697% |
| Protein 11.49g | 18% |
