Recipe information
Yield
Makes about 8 pints
Ingredients
4 quarts unpeeled cucumbers, thinly sliced
8 white onions, peeled and thinly sliced
2 green peppers, seeded and shredded
1/2 cup salt
about 1 quart ice
1 1/2 teaspoons turmeric
2 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon powdered cloves
5 cups sugar
5 cups cider vinegar
Preparation
Mix the vegetables with the salt in a large bowl. Spread the ice over the top, cover with a weighted lid or plate and let stand for 3 hours. Drain. Mix the remaining ingredients in a large pot and bring to a boil. Add the drained vegetables and bring to a boil again. Pour into hot, sterilized jars, cover and seal.
