Source:

Darla Cooper

Serves/Makes:1 pint

Ingredients

• 1-1/4 cups (300 ml) cucumbers, chopped
• 1/2 cup (125 ml) green bell pepper (red makes it prettier though)
• 1/2 cup (125 ml) onion, chopped fine
• 1/4 cup (60 ml) celery, chopped
• 1/4 cup (60 ml) salt
• 1-1/4 cups (300 ml) water
• 7/8 cup (200 ml) (not quite one cup) cider vinegar
• 1/4 cup (60 ml) sugar
• 1/2 tbsp (7 ml) mustard seed
• 1/4 tsp (1 ml) celery seed
• 1/2 minced garlic clove
• 1/2 minced chili pepper
• 1/8 cup (30 ml) dill weed, very finely chopped

Preparation

• In large bowl stir together the cucumber, bell pepper, onion and celery.
• Add the salt to the water and stir into mixture.
• Cover and let sit (not in fridge) for 3 to 4 hours.
• Drain in colander and rinse completely.
• In pot, stir together vinegar, sugar and all other ingredients.
• Bring to a boil stirring continuously to dissolve sugar.
• Add cucumber mixture to the pot and reduce to simmer for approx. 15 minutes or until mixture is tender.
• Spoon into a one pint hot jar (leave about l/2 inch at top of jar).
• Close jar with hot cap (the cap where the middle fits into the band).
• After boiling enough water to cover jar (in large pot), remove the water from heat and set the jar in the water for a few minutes.

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