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Ingredientes
- 4 lb Persian or possibly pickling cucumbers cut 1/4" slices
- 3 lb onions - (to 3 1/2 lbs) cut 1/4" slices
- 4 x red bell peppers cut 3/4" dice
- 1/2 c. coarse salt
- 5 c. white wine vinegar
- 3 c. granulated sugar
- 2 c. brown sugar - (lightly packed)
- 1 1/2 tsp turmeric
- 1 tsp grnd allspice
- 2 Tbsp. mustard seeds
- 1 tsp grnd cloves
- 1 x cinnamon stick - (1" long)
Direcciones
- Place cucumbers, onions and peppers in large bowl. Top with salt and cover with weighted lid. Chill 3 hrs. (This softens vegetables so they can absorb syrup.)
- Place vegetables in colander and thoroughly rinse off salt. Combine vinegar, sugar, turmeric, allspice, mustard seeds, cloves and cinnamon in large stockpot and bring to boil over medium-high heat. Slowly add in vegetables with very little stirring. Heat to scalding point, but don't boil, 5 to 7 min.
- Divide vegetables among 6 (12-oz) jars, cover with liquid, leaving 1/2-inch head space, and tighten lids. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air. Close with two-piece caps. Can according to instructions.
- This recipe yields about 6 (12-oz) jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 12 servings | |
| Calories 430 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.11g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6566mg | 274% |
| Potassium 365mg | 10% |
| Total Carbs 102.19g | 27% |
| Dietary Fiber 4.7g | 16% |
| Sugars 92.96g | 62% |
| Protein 2.53g | 4% |
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