7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1 cup white vinegar
2-cups sugar ( I would substitute with stevia for lower carb)
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months
Found this easy recipe on Facebook….
- 8 limes
- 1 tablespoon salt
- 2 tablespoons mustard seed oil (see note)
- 2 teaspoons mustard seeds
- 3 garlic cloves, finely chopped
- 2cm-piece fresh ginger, peeled, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon chilli powder
- 125ml (1/2 cup) water
- 125g (3/4 cup, lightly packed) brown sugar
- 2 tablespoons white vinegar
Cut each lime into 8 wedges. Place in a large bowl. Sprinkle with the salt. Cover and set aside in a cool dry place, stirring occasionally, for 2 days.
- Step 2
Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until the seeds start to pop. Add the garlic, ginger, cumin, coriander and chilli powder. Cook, stirring, for 30 seconds or until aromatic.
- Step 3
Stir in the lime mixture, water, sugar and vinegar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until the mixture is thick.
- Step 4
Spoon into sterilised glass jars. Seal and invert jars for 2 minutes. Set aside for 1 week to develop the flavours.