3 or 4 green peppers, cut in strips
Enough sliced cucumbers to fill a gallon jar (I used 4 quart jars instead)
3 c. sugar
3 c. vinegar
1/3 c. canning salt
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. turmeric
Wash slicing cucumbers and slice thin (do not peel). Layer in glass jars with onion and green peppers.
Combine sugar, vinegar, salt, mustard seed, celery seed and turmeric. Heat slightly until sugar is dissolved. Let cool, then pour over vegetables. Cover and keep refrigerated. Let stand a day before starting to use.
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