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3 hours
Prep: 10 minutes
Cook: 5 minutes
1108 calories per serving view nutrition facts
9 pints
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| 4 | quarts | cucumbers | sliced |
| 2 | each | green bell pepper | chopped |
| 1/3 | cup | salt | |
| 1 1/2 | teaspoons | turmeric | |
| 2 | tablespoons | mustard seed | |
| 6 | medium | onions | |
| 3 | Cloves | garlic | |
| 5 | cups | sugar | |
| 1 1/2 | teaspoons | celery seeds | |
| 3 | cups | vinegar |
Do not pare cucumbers; Slice thin.
Add onions, peppers, and whole garlic cloves.
Add salt. Cover with cracked ice.
Let stand in refrigerator 3 hours, then drain.
Pour remaining ingredients over cucumber mixture.
Heat just to a boil.
Seal in jars.
Makes about 9 pints.
NOTE: Cucumbers covered with the cracked ice may be keep in refrigerator overnite, then drained and processed the next day.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9445mg | 394% |
| Total Carbohydrate 271.0g | 90% |
| Dietary Fiber 5.0g | 19% |
| Sugars 259.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 5% | Vitamin C | 101% | |
| Calcium | 11% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I made this when it was on the Uncle Ben's box, it went over well, lost the recipe, got it from the Cooking Echo (that's how it got here!), used it for Parish Suppers (lost it a couple more times, found it here each time), and will cook it for 24 people on Friday. It's first-class and easy as well.
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