Serves: 5
Total Calories: 809
Yield: 6 quarts

4 pounds pickling cucumbers, sliced
3 to 4 onions, sliced
2 green peppers, sliced into strips
1/2 cup canning salt
3 cups cider vinegar
5 cups sugar
1-1/2 teaspoon turmeric
1-1/2 teaspoon celery seed
2 tablespoons mustard seed
6 1-quart canning jars and lids, sterilized

Combine cucumbers, onions, green peppers and salt in a large bowl or crock. Add ice water and ice to cover; let stand for 3 hours. Drain; place in a large kettle and set aside. Combine vinegar, sugar and spices; stir well and pour over cucumber mixture. Bring to a boil over medium-high heat. Reduce heat and continue cooking until cucumbers turn a deep yellow color. Remove from heat and fill hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process for 20 minutes in a boiling water bath. Set jars on a towel to cool; check for seals.

Nutritional Facts:

Serves: 5
Total Calories: 809
Calories from Fat: 0

More Recipes from the Farmhouse Kitchen Cookbook:
Mom’s Hot Bacon Dressing
Sweet-and-Sour Dressing
Spicy Hot Dog & Burger Sauce
Margaret’s Chili Sauce
Savory Steak Butter
All-Purpose Meat Marinade
Great Chicken BBQ Sauce
Banana Pepper Mustard
Rosemary Crumb Coating
Stacie’s Spaghetti Sauce
Grandma Ginny’s Hot Dog Sauce
Dad’s Sweet Mustard
Charlotte’s Hot Endive Dressing
Jo’s Poppy Seed Dressing
Bread & Butter Pickles
Picnic Sweet Pickles
Farmhouse Beet Relish
Refrigerator Pickles
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Jezebel Raisin Sauce
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Blueberry-Pecan Relish
Fresh Herb Pesto Sauce
Homemade Tartar Sauce
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