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Enjoy this recipe from Fresh Farmhouse Recipes.
Submitted by: Tracy Meyers from Alexandria, KY
7 c. pickling cucumbers, thinly sliced
1 c. white onion, thinly sliced
1/2 c. red, orange or yellow pepper, sliced
1/2 c. green pepper, sliced
1 T. salt
1-1/2 c. white vinegar
2 c. sugar
1 t. celery seed
1-1/2 t. mustard seed
2 1-qt. canning jars with lids, sterilized
In a large bowl, combine cucumbers, onion and peppers. Sprinkle with salt; stir well and set aside for one hour. Meanwhile, in a saucepan, mix vinegar, sugar, celery seed and mustard seed. Stir and bring to a boil. Remove from heat; set aside for one hour. Divide vegetables evenly between 2 quart-size canning jars; ladle cooled vinegar mixture over vegetables. Cover jars with lids; refrigerate overnight before serving. Makes 2 quarts. | |
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In a large bowl, combine cucumbers, onion and peppers. Sprinkle with salt; stir well and set aside for one hour. Meanwhile, in a saucepan, mix vinegar, sugar, celery seed and mustard seed. Stir and bring to a boil. Remove from heat; set aside for one hour. Divide vegetables evenly between 2 quart-size canning jars; ladle cooled vinegar mixture over vegetables. Cover jars with lids; refrigerate overnight before serving. Makes 2 quarts. |
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