This recipe goes back to my Pap's sister who has since passed away. Gram has been using this recipe ever since, and they definitely don't last long! I'm proud to say that I grew the peppers in these myself. I mostly eat these as a snack as is, but they are a great addition to sandwiches. The liquid can also be used as a nice salad dressing.
This made 7 pints only because I didn't have enough cucumbers, so I made an extra quart with just the onions/peppers. I'm still working on my measurements!
Ingredients:
8 pickling cucumbers thinly sliced
2 cups onion thinly sliced
4 green bell peppers thinly sliced
3 cups sugar
2 cups white vinegar
2 tsp celery seed
2 tsp turmeric
1 tsp cinnamon
Instructions:
1) Soak chopped vegetables in salt water for 1 hour, drain and rinse
2)Fill canner with enough water to cover the top of the jars by 1"
3) Wash jars in hot, soapy water then place in hot water canner until ready to use
3) Sterilize lids and rims by placing in boiling water several minutes, leave in water until ready to use
4) Boil vinegar, sugar, seasonings
5) Add vegetables to hot jars then pour in hot vinegar mixture leaving 1/2" headspace
6) Boil pints for 10 minutes, quarts 15 minutes.
7) Remove and place on clean towel, do not disturb for 24 hours. If the center of the jar does not give when pressed, it has sealed and is good for 1 year. Place unsealed jars in the fridge and consume within 2-3 months
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