|8 cups||Cucumbers; unpeeled-thinly sliced|
|2||Onions; thinly sliced|
|2 cups||Cider vinegar|
|4||Green bell peppers; finely chopped|
|2 teaspoons||Celery seed|
|2 teaspoons||Turmeric; ground|
In enamel or stainless-steel pot, mix cucumbers, onions and salt. Let stand over night. Drain; discard liquid. Add remaining ingredients; bring to a boil; reduce heat. Simmer 20 minutes. Ladle into hot sterilized jars to ¼ inch from top; seal. Process 15 minutes in a boiling-water bath if desired.
Makes 4 pints. Dee Bartholomew's blue ribbon winner Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 25, 1998, converted by MM_Buster v2.0l.
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