Categories: pickles

Ingredients

• 10 cucumbers, cut in strips (4 1/2 quarts)
• 6 green peppers, cut in strips (2 1/2 quarts)
• 6 sweet red peppers, cut in strips (2 1/2 quarts)
• 6 cups water
• 3/4 cup pickling salt
• 6 large carrots, peeled and cut in strips (1 quart)
• 6 cups sugar
• 4 cups cider vinegar
• 3 Tbsp. celery seed
• 3 Tbsp. mustard seed
• 1 Tbsp. salt
• 2 tsp. turmeric

Directions

1. Cover cucumbers and peppers with a mixture of the water and pickling salt. Let stand in a cool place overnight. Drain, rinse. Cook carrots in boiling salted water 5 minutes. Drain; add carrots to drained cucumber mixture. Combine sugar with remaining ingredients; pour over drained vegetables. Bring to boiling. Fill hot, clean pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 5 minutes (start timing when water covering jars returns to boiling).

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