- 25 to 30 medium-size cucumbers
- 2 large sweet peppers, color to taste
- 8 large white onions, peeled
- 1/2 cup [125 mL] salt
- 5 cups [1.25 L] cider vinegar
- 5 cups [1 kg] sugar
- 2 tablespoons [30 mL] mustard seeds
- 1 teaspoon [5 mL] turmeric
- 1/2 teaspoon [2.5 mL] ground clove
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- Rinse cucumbers; paper thin slice cucumbers.
- Remove membranes and seed sweet peppers.
- Finely chop or grind sweet peppers and white onions.
- Into a bowl, mix together cucumber slices and chopped or ground sweet peppers and white onions.
- Sprinkle vegetables with salt; leave to rest for 3 hours.
- Drain vegetables.
- Into a large casserole, mix together cider vinegar, sugar, mustard seeds, turmeric and ground clove.
- Bring to a boil; mix in drained vegetables.
- Reheat, without boiling.
- Pour hot mixture into hot sterilized jars; seal.
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