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6 lbs. ripe yellow or green cucumbers 6 large onions 3 green peppers 2 cups white sugar 2 cups vinegar 1 tsp. celery seeds 3 sweet red peppers 1/4 cup salt 1 tsp. turmeric powder 1 tsp. mustard seeds Pare cucumbers. Cut in 1 x 1 1/2-inch pieces. Discard seeds and some pulp. Peel onions and cut same as cucumbers. Cut peppers and remove seeds. Combine vegetables and stir in salt. Let stand overnight. Drain, rinse. Rinse in cold water and drain again. Add other spices, vinegar, sugar to vegetable mixture. Heat until transparent, not mushy, about 18-20 minutes. Seal in hot sterilized jars. The original recipe, as followed by our mothers and grandmothers for hundreds of years, called for no further processing; it worked for them! If you want to adhere to new standards for home canning, process pint jars for 10 minutes, or quart jars for 15 minutes in a boiling water bath canner. Makes 3 quarts. | |
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