- 1 gallon Cucumbers, sliced
- 8 small Onions, sliced
- 2 Green Peppers, shredded
- 1/2 C. Salt
- 1 quart Water
Combine and let stand in covered stone crock for 3 hours. Drain.
- 5 C. Sugar
- 5 C. Vinegar
- 1 1/2 tsp. Turmeric
- 1/2 tsp. Ground Cloves
- 2 tsp. Mustard Seed
- 1 tsp. Celery Seed
Combine and pour over vegetables in a large enamel kettle. Bring to a boil over. low hear. Pour into sterilized jars. Seal immediately.
Makes about 8 pints.