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Sweet Country Pickles Recipe

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This recipe for Sweet Country Pickles is from Warnecke Family Cookbook, 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:  
2 Quarts Unpeeled, Firm Cucumbers (Ends Trimmed and Sliced ⅛ inch Thick)
1½ C Sweet Red Peppers Cut in Small Squares
¼ C Coarse Salt (Not Iodized)
2 Quarts Cold Water
1¾ C White Vinegar
1½ C Sugar
2 Tbsp Mustard Seed
2 Tbsp Instant Minced Onion
1 tsp Turmeric
½ tsp Celery Seed
Directions:
Directions:
In a large stainless steel or glass bowl combine cucumbers and peppers. Add salt and water. Let stand 2 to 3 hours. Pour into a colander. Drain thoroughly and reserve vegetables. In a large stainless steel or enamel pot combine vinegar, sugar, mustard seed, onion, turmeric, and celery seed. Cover and bring to a boil. Add reserved vegetables; mix gently. Cover and return to a boil. Pack into hot canning jars, leaving ½ inch head space. Adjust caps and process in a boiling water bath 15 minutes. Remove bands before storing. Yields about 3 pints.
Number Of Servings:
Number Of Servings:
3 Pints
Personal Notes:
Personal Notes:
From Sharon's recipe box. Submitted by her son, Richard T Warnecke.

 

 

 

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