- 16 cups [4 L] chopped cucumbers
- 2 onions, chopped
- 1 red or green bell pepper, chopped
- Pickling salt
- 4 cups [1 L] vinegar
- 4 cups [1 L] sugar
- 2 teaspoons [10 mL] mustard seeds
- 2 teaspoons [10 mL] celery seeds [tied into cottoncheese cloth]
- 2 teaspoons [10 mL] curcuma
- Green food colouring
|
- Peel cucumbers; remove seeds.
- Chop cucumbers into a food processor; then chop onions and then red or green bell pepper.
- Soak together chopped cucumbers, onions and bell pepper into a bowl, adding 1 cup [250 mL] pickling salt per row for the next 3 hours.
- Rinse, through a cottoncheese cloth lined colander, under cold running water for 5 minutes; leave vegetables to drain.
- Into a large casserole, mix together vinegar, sugar, mustard seeds, celery seeds and curcuma.
- Boil for a few seconds, before adding drained vegetables; boil until vegetables are translucent.
- Mix in a few drops food colouring.
- Immediately fill hot sterilized jars with mixture; seal jars with lids, already soaked into hot water.
|
