"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sunshine Pickles Recipe

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This recipe for Sunshine Pickles, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon Armenian cucumbers, sliced
8 large white onions
2 large bell peppers
1/2 c. iodized salt
5 c. sugar
5 c. vinegar
1 1/2 tsp. powdered turmeric
1/2 tsp. powdered cloves
2 T. mustard seed
1 tsp. celery seed

Directions:
Directions:
Thinly slice unpeeled cucumbers, slice onions and peppers. Place in plastic or glass container and cover with 1/2 cup salt. Stainless steel or enamel kettle will do also. Let pickle slices stand for 3 hours. Meanwhile, sterilize jars and prepare syrup. Combine sugar and vinegar in 6 quart kettle over low heat and stir until sugar is dissolved. Add spices and heat to scalding. Drain the cucumbers and place a small amount in the syrup. Stir gently to make sure all the cucumbers are submerged in the syrup. Turn up the heat and bring to a boil. When at a bubbling boil (not hard or rolling) remove from heat and put in sterilized jars. Pickles will be pale whitish green when ready to can.

Number Of Servings:
Number Of Servings:
10-12 pints

 

 

 

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