Farm Journal's Country Cookbook, 1959
| 4 hours — 7 Pints | ||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsSlice cucumbers, onions, green and red peppers in paper-thin rounds. Place in stone crock. Mix salt and ice. Pack around sliced vegetables. Cover crock with weighted lid; allow to stand 3 hours, then drain. Combine sugar, spices and vinegar. Pour over vegetables in large enamel or aluminum kettle. Bring to boil over low heat. Pour into hot sterilized jars, seal immediately. |
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