Ingredients
- 8 medium cucumbers, sliced into 1/8-inch-thick rounds
- ⅓ cup kosher salt
- 4 medium onions, peeled and thinly sliced
- 1 green bell pepper, stemmed, seeded and cut into 1/4-inch dice
- 1 red bell pepper, stemmed, seeded and cut into 1/4-inch dice
- 3 cups white vinegar
- 3 cups sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- Nutritional Information
Nutritional analysis per serving (8 servings)
379 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 91 grams carbohydrates; 2 grams dietary fiber; 82 grams sugars; 2 grams protein; 2562 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 pint jars
Preparation
- In a large bowl, toss the cucumbers and salt and let stand for 4 hours or, refrigerated, overnight.
- Have ready 8 hot, sterilized pint (2-cup) jars and lids. (See pickled peppers for sterilizing instructions.) Place the cucumber slices and their liquid in a large kettle and add remaining ingredients. Place over high heat and bring just to a boil. Remove from heat. Gently pack the cucumbers into the jars, leaving 1/4inch of space below the lip. Pour enough liquid into the jars to cover the ingredients. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch — work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
- Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.
35 minutes
Dining and Cooking