Sunshine Pickles |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 cups ripe cucumbers, peeled and cut into chunks | 1 tablespoon pickling salt | 1 medium-sized onion, sliced |
| 1 sweet red pepper, sliced | 1 cup sugar | 1/2 cup white vinegar |
| 1 teaspoon celery seeds | 1 teaspoon mustard seeds | |
| 1 | Prepare the cucumbers and mix well with the salt. Cover with tap water. Let stand for 2 hours; drain. |
| 2 | Combine the remaining ingredients in a large saucepan. Add the cucumber chunks and cook until fork tender, but not too soft. |
| 3 | Ladle the pickles and syrup into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling water-bath canner for 10 minutes, according to the directions. |