Recipe: Chow Mein Pickles

CHOW MEIN PICKLES

3 small pickling cucumbers, sliced
3 green peppers, julienne cut
2 red peppers, julienne cut
1 onion, sliced
1/3 cup pickling salt
6 cups white sugar
3 1/2 cups white vinegar
2 tsp tumeric
2 tsp mustard seed
1 tsp celery seed

Layer vegetables with salt, and leave 8 hours or overnight.

Drain well. Place in a preserving kettle and add sugar, vinegar, and spices. Bring to a boil.

Lift vegetables from syrup with a slotted spoon, and pack into 1 pint preserving jars. Ladle syrup over top, leaving 1/8 inch head space, seal.

Process in boiling water bath 15 minutes.