Konditor
Senior Cook
An uncomplicated, straightforward procedure to make these pickles:
In processor, chop 3 quarts cubed, unpeeled cucumber (seeds remove from large ones). Transfer to a large stainless steel bowl.
In processor, chop 2 cups peeled onions and 1 cup sweet red pepper. Toss with the cukes. Stir in 1/3 cup pickling salt & 12 fl. oz. water. Let stand 3 hours.
Sterilize five 1-pint jars.
In large saucepan (such as a Dutch oven), heat 3 cups granulated sugar, 2½ pints white or cider vingar, 2 tsp celery seeds, and ½ tsp turmeric.
Drain vegetables in colander; rinse with cold water; press out all excess liquid. Stir vegetables into vinegar mixture. Heat to boiling, then simmer for 10 minutes. Ladle relish into hot jars, leaving ½-inch headroom. Seal. Process jars in boiling-water bath for 10 minutes.
Store in cool, dry area.
In processor, chop 3 quarts cubed, unpeeled cucumber (seeds remove from large ones). Transfer to a large stainless steel bowl.
In processor, chop 2 cups peeled onions and 1 cup sweet red pepper. Toss with the cukes. Stir in 1/3 cup pickling salt & 12 fl. oz. water. Let stand 3 hours.
Sterilize five 1-pint jars.
In large saucepan (such as a Dutch oven), heat 3 cups granulated sugar, 2½ pints white or cider vingar, 2 tsp celery seeds, and ½ tsp turmeric.
Drain vegetables in colander; rinse with cold water; press out all excess liquid. Stir vegetables into vinegar mixture. Heat to boiling, then simmer for 10 minutes. Ladle relish into hot jars, leaving ½-inch headroom. Seal. Process jars in boiling-water bath for 10 minutes.
Store in cool, dry area.
