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Sunshine Pickles Recipe

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This recipe for Sunshine Pickles is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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