• 3 quarts 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%)
  • Yield: About 9 pints
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 hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Packing Method Jar Size Process Time in Minutes at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Hot 1/2 Pints or Pints 5 10 15

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