Spicy Sweet Slices |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 pints | ||||||||||||
| INGREDIENTS: | ||
| 5 quarts thinly sliced cucucmbers | 5 green or red sweet peppers, seeded and cut into strips | 1/4 cup pickling salt |
| 6 cups cider vinegar | 3 cups honey | 1 tablespoon coriander seeds |
| 1/2 teaspoon ground cardamom | 1/2 teaspoon nutmeg | |
| 1 | Combine the cucumbers and green peppers in a large glass, stainless steel, or ceramic bowl. Sprinkle with salt. Let stand for 3 hours. Drain well. |
| 2 | In a saucepan, combine the vinegar, honey, and spices. Bring to a boil. Add vegetables, heat to boiling. |
| 3 | Pack vegetables into clean, hot pint jars. Cover with hot syrup, leaving 1/2 inch headspace. Seal. |
| 4 | Process in a boiling-water-bath canner for 10 minutes. |