Pickles & Relishes/Andrea Chesman 2002

Tangy Yellow
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
7-8 pints


INGREDIENTS:
8 large ripe cucumbers (approximately 4 pounds or 8 cups prepared) 6 large onions (approximately 2 pounds) 4 ribs of celery
1 red pepper 1/2 cup pickling salt 4 cups white vinegar
2-1/2 cups honey 1 cup raisins 2 tablespoons dry mustard
1 teaspoon turmeric 7-8 thin slices gingerroot



1 Peel and seed the cucumbers. Cut the cucumbers, onions, celery, and pepper into 1-inch chunks. Sprinkle with salt and allow to stand for 2-4 hours. Rinse well with cold tap water and drain well.
2 In a large pot, combine the vinegar, honey, raisins, mustard, and turmeric. Add the drained vegetables. Bring to a boil.
3 Place a slice of gingerroot in the bottom of each hot, sterilized pint jar. Ladle the vegetables and syrup into the jars, leaving 1/2 inch headspace. Seal.
4 Process in a boiling-water-bath canner for 15 minutes.

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