3 qts chopped cucumbers
3 cups each of chopped sweet green and red peppers
1 cup chopped onions
3/4 cup canning or pickling salt
4 cups ice
8 cups water
2 cups sugar
4 tsp each of mustard seed, turmeric, whole allspice, and whole cloves
6 cups white vinegar (5 percent)
Yield: About 9 pints
Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace.
Hot pack in half pints or pints.
0-1,000 ft 10 minutes
1,001 t0 6,000 ft 15 mintues
above 6,000 ft 20 minutes
This document was extracted from the "Complete Guide to Home Canning," AgricultureInformation Bulletin No. 539, USDA. Reviewed 1994.
For more information on home canning, contact your local Extension Service agent.
From the:United States Department of Agriculture, Extension Service