Yield: 1 Servings
|12 mediums||Cucumbers; peeled and ground|
|3||Green bell peppers; ground|
|2 smalls||Hot red peppers; ground|
|½ cup||Coarse salt (or regular)|
|4 cups||Cider vinegar|
|2 teaspoons||Mustard seed|
|2 teaspoons||Celery seed|
Place vegetables in large crock in layers, sprinkling the salt between each layer. Let stand overnight. Drain well. Put the rest of the ingredients in a kettle & bring to a boil. Add vegetables & simmer 15 minutes. Pour into hot sterilized jars & seal. Process 5 minutes in boiling water bath. Makes 5-6 pints.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .