Sweet Peppers & Pickles Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 Unpeeled cucumbers4 Quart, cut into 1/8 inch thick slices
 White onions6 Cup (96 tbs), sliced
 Sliced green sweet peppers1 2⁄3 Cup (26.67 tbs)
 Pickling salt1⁄3 Cup (5.33 tbs)
 Garlic3 Clove (15 gm), halved
 Cracked ice1 Cup (16 tbs)
 Sugar5 Cup (80 tbs)
 Cider vinegar3 Cup (48 tbs)
 Mustard seed2 Tablespoon
 Celery seed1 1⁄2 Teaspoon
 Turmeric1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 5269 Calories from Fat 146

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4069 mg169.5%

Total Carbohydrates 1276 g425.2%

Dietary Fiber 49.4 g197.6%

Sugars 1117.9 g

Protein 49 g98%

Vitamin A 80.3% Vitamin C 309.7%

Calcium 122.6% Iron 132.8%

*Based on a 2000 Calorie diet

Directions

1 In a very large bowl combine cucumbers, onions, sweet peppers, salt, and garlic. Stir in a large amount of cracked ice. Let stand 3 hours; drain well. Remove garlic.
2 In an 8-quart pot or kettle combine sugar, vinegar, mustard seed, celery seed, and turmeric; add drained cucumber mixture. Bring
to boiling.
3 Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 10 minutes (start timing when water covering jars returns to boiling). Remove jars from canner; cool jars on wire racks.

Comments

Anonymous

Beth Evans says :

help last year I had a recipe for refregator sweet hot pickle that stayed in the fridge all winter It was to die for can't find it this year any one heare of it.
Posted on: 25 August 2010 - 5:10pm
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