Ingredients
8 cups ground cucumbers (about 5 pounds)
4 cups ground onions
2 cups ground carrots
5 tablespoons salt
7 cups sugar
4 cups white vinegar
2 teaspoons celery seed
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/2 teaspoon pepper
Directions
Combine the cucumbers, onions and carrots in a large bowl; sprinkle with salt. Cover with ice cubes. Let stand for 6 hours. Drain; rinse and drain thoroughly.
In a large kettle, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper. Add vegetables; bring to boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Pack the hot mixture into hot jars, leaving 1/2 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Recipe Courtesy Of
Joyce Hallisey of Mount Gilead, as printed in Taste of Home magazine
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