Ingredients
Sweet Pickle Brine for those big orange cucumbers
5 quarts peeled and cut-up cucumbers
1 1/2 teaspoon turmeric
4 medium onions, chopped (optional)
6 cups sugar
2 sweet red peppers (optional)
1 1/2 Tablespoons mustard seed
1 quart vinegar (I usually use an even mix of cider and white vinegars)
2 Tablespoons celery seed
3 Tablespoons salt (I use pickling salt)
Directions
Peel and cube over-ripe cucumbers and mix in peppers and put into kettle with chopped onions. Add vinegar to only 3/4 depth of vegetable (about 1 quart). Mix sugar, turmeric, mustard seed, celery seed, and salt; add to contents of the kettle.
Mix well and cook slowly at simmering temperature until pieces are just tender and can be pierced with a fork. Ladle into hot sterilized jars and seal. Recipe is great for ripe cucumbers or cauliflower.
Sweet Pickle Brine for those big orange cucumbers
5 quarts peeled and cut-up cucumbers
1 1/2 teaspoon turmeric
4 medium onions, chopped (optional)
6 cups sugar
2 sweet red peppers (optional)
1 1/2 Tablespoons mustard seed
1 quart vinegar (I usually use an even mix of cider and white vinegars)
2 Tablespoons celery seed
3 Tablespoons salt (I use pickling salt)
Directions
Peel and cube over-ripe cucumbers and mix in peppers and put into kettle with chopped onions. Add vinegar to only 3/4 depth of vegetable (about 1 quart). Mix sugar, turmeric, mustard seed, celery seed, and salt; add to contents of the kettle.
Mix well and cook slowly at simmering temperature until pieces are just tender and can be pierced with a fork. Ladle into hot sterilized jars and seal. Recipe is great for ripe cucumbers or cauliflower.
