Dale's Fanny's Pickles
Ready In: 24 hrs 10 mins
Yields: 2-3 quarts
Ingredients
- 6 large cucumbers
- 6 large onions
- 6 large bell peppers
- 1 tablespoon dry mustard
- 1 tablespoon celery seed
- 1 cup sugar
- 1 quart white vinegar
- 1 jalapeno
Directions
- Slice cucumers, onions and bell peppers coarsely,.
- Sprinkle salt on layers in non reactive container. Let stand overnight.
- Next day drain thoroughly, add mustard, celery seed, and sugar.
- Cover with vinegar. I keep them in refrigerator but probably could be canned by using correct canning procedures.
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