- 4 medium-size cucumbers
- 2 medium-size carrots
- 2 medium-size sweet green peppers
- 2 medium-size sweet red peppers
- 2 cups [500 mL] sugar
- 1 1/2 cups [375 mL] vinegar
- 1 tablespoon [15 mL] celery seeds
- 1 tablespoon [15 mL] mustard seeds
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] curcuma
Brine
- 1/2 cup [125 mL] pickling salt
- 4 cups [1 L] water
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- Rinse, but do not peel cucumbers; cut cucumbers into 2 x 1/2-inch [5 x 1.3-cm] sticks [7 cups / 1.75 L].
- Transfer cucumber sticks into a glass bowl; cover cucumber sticks with brine [pickling salt-water mixture].
- Leave to rest overnight; drain and rinse.
- Cut peeled carrots and seeded red and green peppers, into 1/2-inch [1.3-cm] sticks.
- Boil carrots into a little boiling salted water for 5 minutes; drain.
- Into a large casserole, mix together sugar, vinegar, celery seeds, mustard seeds, salt and curcuma.
- Heat, stirring, until sugar is completely dissolved.
- Add rinsed cucumber sticks, drained carrot sticks, red and green peppers sticks; bring to a boil.
- Pour into hot, sterilized jars.
- Seal jars.
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