British Cuisine
Ingredients:
- 4 lb small pickling
cucumbers.
- 4 small onions, thinly
sliced.
- 1 sweet green pepper,
cut in thin strips.
- 1 sweet red pepper,
cut in thin strips.
- 2 tbsp pickling salt.
- 4 cups cider vinegar.
- 3 cups granulated
sugar.
- 2 tbsp mustard seeds.
- 1 tsp celery seeds.
- ½ tsp turmeric.
- ¼ tsp ground cloves.
Directions:
- Cut a thin slice from
the ends of each cucumber and cut into medium thick slices, about 3/16 inch.
- Place cucumbers,
onions and peppers in a non-reactive container, sprinkle with salt and let
stand for 3 hours; drain.
- Rinse twice and drain
thoroughly.
- Combine vinegar,
sugar, mustard seeds, celery seeds, turmeric and cloves in a large stainless
steel or enamel saucepan.
- Bring to a boil over
high heat.
- Add vegetables and
return to a boil for 30 seconds or just until cucumbers are no longer bright
green.
- Remove hot jars from
canner.
- Remove vegetables from
liquid with a slotted spoon; pack into jars.
- Pour liquid over
vegetables to within ½ inch of rim.
- Process 10 minutes for
pint jars and 15 minutes for quart jars.