Ingredients:
7 large dills, pickling cucumbers unpeeled or peeled and sliced thin
1 1/2 cup sliced onions
1 1/2 cup sliced red peppers
1 tbsp salt
1 cup white vinegar
1 cups sugar
1 tsp celery seed
1 tsp mustard seed
Instructions:
Mix cucumbers, onions, peppers and salt in one bowl and set aside
Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
Remove from heat and let cool for one hour before pouring over cucumber mixture
Pour mixture over vegetables
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars
2 cups of sugar?
Yes because it makes 2 quarts. 🙂
I just made this! Very tasty. It made more than 2 quarts. Question, is the liquid suppose to be totally covering the veggies in jar, mine does not.
So long as you give it a little shake or turn it over once and a while it will be fine. 🙂
I would wait 2 days.
How long should you wait to eat it for it have the most flavor?
Great start for me, but way too sweet. I used 2 cups of white vinegar and 1/3 cup of sugar. I know, I know, but we like it on the soooouuuurrrre side. I added a green pepper an radishes.
Hello,can I peel the cucumbers for this recipe.I made it before and love it.
I updated the recipe to reflect peeled or unpeeled cucumbers.
After you add the salt to pickles, onions and peppers and you set aside do you drain the vegetables before you put in quart jars
Has anyone tried this with just 1 cup or half cup of sugar?
I decided to change the recipe to reflect your comment. I agree 1 cup of sugar is plenty. 🙂
I make these with zero sugar. Once in a while depending on what kind of jar I’m making up I may use a teaspoon of organic raw cane but never ever white table sugar which is actually a synthetic man-made item. But I like them without any sugar at all.