| | Directions | | Grind vegetables coarsely and add salt. Let stand several hours, then drain by dumping it in a clean pillowcase and squeezing out liquid. Put into a large kettle and add remaining ingredients. Bring to a boil. Cook for 20 minutes. Put into hot jars and seal. |
|
|
| Ingredients | | - |  | 4 quarts cucumbers |
| - | | 4 sweet peppers (any color) |
| - | | 4 onions |
| - | | 4 tablespoons salt |
| - | | 3 cups sugar |
| - | | 2 teaspoons turmeric |
| - | | 1 teaspoon whole mustard seed |
| - | | 1 teaspoon celery seed |
| - | | 1 cup vinegar |
| - | | 2 cups water |
| |
| |
