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Ingredients
- 2Â 1/2 lb onions
- 2 x red peppers see * Note
- 2 x yellow peppers
- 6 Tbsp. canning pickling salt divided
- 4 c. white wine vinegar or possibly cider vinegar
- 1/2 c. sugar
- 2 Tbsp. dry mint
- 2 Tbsp. paprika
- 1 Tbsp. dry dill seed
Directions
- * Note: For a more colorful final product, you can also use a mix of red, yellow and orange peppers.
- Slice onions and peppers into thin rings. Put the sliced onions and red and yellow peppers in a glass bowl and sprinkle with 4 Tbsp. of the salt. Mix well, cover with a clean cloth and let stand for two hrs.
- Drain off liquid accumulated in the bottom of the bowl, then rinse the vegetables under cool running water and drain again.
- Put the vinegar, sugar, mint, paprika, dill seed and remaining 2 tsp. salt in a noncorrosive saucepan. Bring to a boil; reduce heat and simmer for five min.
- Pack the vegetables into four warm, sterilized pint jars. Pour in the boiling vinegar mix, making sure all the vegetables are completely covered. Poke with a wooden skewer to be sure there are no air pockets, then seal.
- Allow to cold on countertop. Chill. The pickles will be ready to eat in about one week but improve with age.
- This recipe yields 4 pints.
- Yield: 4 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2404g | |
| Calories 1099 | |
| Calories from Fat 37 | 3% |
| Total Fat 4.39g | 5% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41991mg | 1750% |
| Potassium 2708mg | 77% |
| Total Carbs 221.38g | 59% |
| Dietary Fiber 28.3g | 94% |
| Sugars 152.81g | 102% |
| Protein 16.79g | 27% |
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