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Export 7 ingredients for grocery delivery
Step 1
Preparation:
Step 2
Wash all vegetables well in cold running water and drain.
Step 5
Cucumbers – Remove stems and blossom end, chop, and measure out 4 cups
Step 8
Onions – Peel, chop, and measure out 2 cups
Step 11
Bell Peppers – Remove stems and seeds, chop and measure out 2 cups.
Step 14
Combine in a large bowl all chopped vegetables and mix well. You can use your hand or a spoon.
Step 17
Sprinkle salt over the top of chopped vegetables. Do not mix- Only sprinkle and let sit for 2 hours.
Step 20
After 2 hours, drain and rinse vegetables with cold water to remove salt
Step 23
Combine in a large sauce pan, spices, sugar, and vinegar. Bring mixture to a boil until sugar has melted and pour in vegetables, simmer for 15 minutes.
Step 26
Ladle into hot Mason jars, leaving a 1/2 inch head-space.
Step 29
Add 1/4 tsp Pickle Crisp (optional)
Step 32
Wipe jar rim with clean cloth, place lid on hot jar and tighten ring finger tight, place into water bath canner.
Step 35
Cover jars with 1 inch hot water and place lid on boiler. Once water comes to a boil, reduce heat and process jars for 15 minutes.
Step 37
Gently remove lid or boiler and allow Mason jars to rest for 5 minutes in the water. Remove and place on a towel on the counter and allow to sit for 24 hours undisturbed. Check your seals to make sure sealed, label and store.
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