Ingredients
- 3 pickling (sliced)
- 3 green peppers
- 2 peppers (red)
- 2 tumeric
- 1,200 gr sugar (white)
- 850 ml vinegar (white)
- 45 gr pickling salt
- 10 ml mustard seed
- 2 gr celery seed
- 1 slice onions (sliced)
Layer vegetables with salt, and leave 8 hours or overnight. Drain well. Place in a preserving kettle and add spices and vinegar. Bring to a boil. Lift vegetables from syrup with a slotted spoon, and pack into 1 pint preserving jars. Ladle syrup over top, leaving 0 cm head space, seal. Process in boiling water bath 15 minutes.
