Michigan State University Extension
Preserving Food Safely - 01600138


3 qt. chopped cucumbers
3 cups each of chopped sweet green and red peppers
l cup chopped onions
3/4 cup canning or pickling salt
4 cups ice
8 cups water
2 cups sugar
4 tsp. each of mustard seed, turmeric, whole allspice and
whole cloves
6 cups white vinegar (5% acidity)

YIELD: About 9 pints

PROCEDURE: Add cucumbers, peppers, onions, salt and
ice to water and let stand 4 hours. Drain and re-cover
vegetables with fresh ice water for another hour. Drain
again. Combine spices in a spice or cheesecloth bag. Add
spices to sugar and vinegar. Heat to boiling and pour
mixture over vegetables. Cover and refrigerate 24 hours.
Heat mixture to boil and fill hot clean jars, leaving
l/2-inch headspace. Adjust lids and process.


Process Times at Altitudes of

of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.

Hot Half-pints l0 min. l5 min. 20 min.
Hot Pints 10 15 20

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.