Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. small pickling cucumbers, sliced 1/4-inch thick | ||
| 1 large onion, thinly sliced | ||
| ½ c. chopped sweet red pepper | ||
| 2 tbsp. pickling salt | ||
| Ice | ||
| 1 ½ c. Hy-Vee granulated sugar | ||
| 1 ½ c. Hy-Vee apple cider vinegar | ||
| 2 tsp. mustard seed | ||
| ½ tsp. celery seed | ||
| ½ tsp. turmeric | ||
| ⅛ tsp. ground cloves |
Directions
- In a large saucepan or Dutch oven, combine cucumbers, onion and red pepper. Sprinkle with pickling salt. Cover with a 2-inch layer of crushed ice or ice cubes. Let stand at room temperature 3 hours.
- Drain cucumber mixture in colander; do not rinse. Set cucumber mixture aside.
- Add sugar, vinegar, mustard seed, celery seed, turmeric and cloves to saucepan or Dutch oven. Add cucumber mixture. Bring to boiling; remove from heat.
- With a slotted spoon, fill sterilized jars with pickle mixture. Ladle hot liquid into jars leaving 1/2-inch headspace.
- Process in boiling water bath 5 minutes.
Nutrition facts
Servings
25 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 6g
- Protein: 0g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 0%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Back to School 2012.