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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
3 quarts cucumbers |
1 quart onion |
3 sweet red peppers |
3 green peppers |
1 tablespoon celery seed |
1 quart vinegar |
5 cups white sugar |
1 tablespoon turmeric |
2 tablespoons dry mustard |
1 cup flour |
Directions:
1. Grind all Step1 ingedients up with a food processor.
2. Cover with 3/4 cup pickling salt to 2 quarts of water.
3. Let brine stand overnight.
4. In the AM, drain the mixture well.
5. Then add the Step2 ingredients except for the flour and vinegar.
6. Bring to a boil.
7. Mix 1 cup of flour with the vinegar to make a smooth paste.
8. Add some of the hot mixture to the paste before mixing it together.
9. Cook for about 10 minutes.
10. Pour into sterilized jars.
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