This cake is excellent for making a day in advance and is a hit at potlucks.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs 10 mins |
| Servings: | 24 |
| Yield: | 1 gallon |
Ingredients
- 6 unpeeled cucumbers, sliced
- 2 onions, sliced
- 2 large green bell peppers, chopped
- 2 red bell peppers, chopped
- ⅓ cup salt
- 2 trays ice cubes
- 5 cups white sugar
- 3 cups white vinegar
- 2 teaspoons mustard seeds
- 1 ½ teaspoons celery seeds
Instructions
- Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture.
- Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.
- Divide cucumber mixture among jars. Cover with lids and refrigerate.
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Reviews
This is the recipe I used to watch my aunt make every summer. Oh the great memories. Thanks
6.9.20 I scaled this back to 12 servings which called for 2-1/2 cups sugar. For our tastes, I reduced that amount to 2 cups sugar, and that amount was PLENTY sweet enough for us. I’d probably cut it back to 1-3/4 cups sugar next time, but this just could be personal taste preference. I used unwaxed mini cucumbers and mini red bell peppers, and my mandolin made this a very easy recipe to make. They definitely are sweet, but they definitely are GOOD.
Easy to make and everyone raved over them. I wouldn’t change a thing, plus the colors are so pretty in the jar. Thanks for a truly great recipe.
very good recipe