Vegetables: 9 cucumbers, washed, NOT peeled 6 medium white onions 1 green bell pepper 1 red bell pepper 6 garlic cloves ⅓ cup salt Ice Wash the cucumbers, do not peel them. Peel the onions. Wash and core the bell peppers. Peel the garlic. Slice the vegetables thin (either a mandolin or a food processor would work well and save some time). Layer the vegetables with ice and salt. End with a layer of salt on top. Cover with a lid or a clean towel. Let everything sit for at least 3 hours (or overnight). Drain thoroughly. Make the pickling mixture: Pickling Mixture: 3 cups distilled white vinegar 5 cups sugar 1½ teaspoons turmeric 1½ teaspoons celery seed 2 tablespoons mustard seeds Combine the ingredients and pour the mixture over the drained vegetables. Heat to boiling only (stirring every now and then). Ladle into 8 sterile pint jars. Process according to your canner’s instructions. Wait one month after canning before serving. Makes: 8 pints. |