| | Directions | | Mix cucumbers, onions, peppers and salt. Set aside. Put vinegar, sugar, celery seed and mustard seed in pot and bring to a boil. Remove from heat and cool. Drain cucumbers and place in jar or deep bowl. Pour vinegar solution over and put in refrigerator. Will keep a couple of months in frig. To can these, don't let vinegar cool completely. Pack cucumber mix into canning jars and pour vinegar in. Water bath for 15 minutes to seal jars. |
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| Ingredients | | - |  | 7 cups unpeeled pickling cucumbers, sliced |
| - | | 1 cup sliced onion |
| - | | 1 cup sliced green peppers (I like to use red, green and yellow inch mine) |
| - | | 1 tablespoon salt |
| - | | 1 cup white vinegar |
| - | | 2 cups sugar |
| - | | 1 1/2 teaspoons celery seed |
| - | | 2 teaspoons mustard seed |
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