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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a large bowl or a tub, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours. | 2. 2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil. | 3. 3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil. | 4. 4. Transfer to sterile containers. Seal and chill in the refrigerator until serving. | 5. My Note: I says use a large bowl they should have said a tub -- I used three large bowls and then poured it all into a tub to mix the cukes with the salt. I also covered the salted cukes with ice and a loose cover (I think the ice gives the pickles a little more crispness) I made 35 pints in July 2009 and gave them as gifts, as well as ate them, they were a hit. They were too salty after much rinsing so I cut back the salt to about half after the first batch. I started making double the recipe. I mixed them in a large cooler to have enough room to blend everything real well. I added 2 red and 2 orange peppers to the recipe to give it color and just chopped it instead of diced because the peppers are just as good to eat. I put ice on the top while the mix stands so the cukes and peppers get crisp. The cooler helps keep the ice from melting too fast. I packed the pint jars with the cukes then ladled in the brine, this works fine. I put them in a 10 minute 'bath' since I made so many and wanted them to last. I opened the last jar a few weeks ago and it is just as fresh as when I made them last year. I just finished making 45 pints today. They're ready to eat right away. Fantastic pickles! pickle tidbit: when storing pickles, turn them upside down, so that the top pickles are soaking in the brine, since the pickles will rise. Then as you eat them the bottom soaks. I think the recipe should read 25 pickling cukes. Some folks who never made pickles before used regular cukes which were to big and made them come out soggy. One thing I would change is after draining the brine, rinse the vegetable mix and drain again. It was a bit too salty for some. If you make them again, and I will definitely do this. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	25		sliced	-	-	-	-
onion	6		sliced	384.0	89.664	10.56	0.96
green bell pepper	2		diced	-	-	-	-
garlic clove	3		chopped	-	-	-	-
salt	1/2	cup		-	-	-	-
cider vinegar	3	cups		150.57	6.6681	0.0	0.0
white sugar	5	cups		3870.0	999.8	0.0	0.0
mustard seed	2	tablespoons		64.008	3.5393	3.2861	4.5662
celery seed	1 1/2	1/2		11.76	1.2405	0.5421	0.7581
clove	1/2	teaspoon		2.877	0.6881	0.0627	0.1365
turmeric	1	tablespoon	ground	29.328000000000003	6.3112	0.9099	0.3055

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.