Ingredients
12 large cucumbers
12 onions
6 red and 6 green peppers
5 c. sugar
2 c. vinegar
2 tsp. celery seed
1 Tbsp. salt
4 tsp. mustard seed
Method
Sources
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grind cucumbers, onions and peppers. Drain in blancher overnight. The next day, mix in large pot sugar, vinegar, celery seed, salt and mustard seed. Add cucumbers and cook 20 minutes. Pack in hot jars and seal. This is also good in potato salad but I drain it first.