Categories: pickles
Ingredients
- 10 cucumbers, cut in strips (4 1/2 quarts)
- 6 green peppers, cut in strips (2 1/2 quarts)
- 6 sweet red peppers, cut in strips (2 1/2 quarts)
- 6 cups water
- 3/4 cup pickling salt
- 6 large carrots, peeled and cut in strips (1 quart)
- 6 cups sugar
- 4 cups cider vinegar
- 3 Tbsp. celery seed
- 3 Tbsp. mustard seed
- 1 Tbsp. salt
- 2 tsp. turmeric
Directions
- Cover cucumbers and peppers with a mixture of the water and pickling salt. Let stand in a cool place overnight. Drain, rinse. Cook carrots in boiling salted water 5 minutes. Drain; add carrots to drained cucumber mixture. Combine sugar with remaining ingredients; pour over drained vegetables. Bring to boiling. Fill hot, clean pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 5 minutes (start timing when water covering jars returns to boiling).