Steps
- 1
Quarter, seed and chop cucumbers, peppers and onions to a fine dice.
- 2
Place vegetables in brine overnight.
- 3
Drain vegetables next day.
- 4
Combine sauce ingredients in stock pot and bring to a boil.
- 5
Add drained vegetables and heat.
- 6
Thicken with 3 tablespoons of corn starch.
- 7
Pour into heated Mason jars.
- 8
Makes 12 pints
Keywords
Similar Recipes
More Recipes
-

Kulsoom Bukhari
-

Shilpa Kikani 1
-

🥔 Aloo Bhujiya | Quick & Yummy Potato Sabzi
Khanfaiziya5 -

Sudipa Gope
-

ABC Salad (Avocado, Beet & Citrus)
Maggie Conlon
-

Brad's chocolate peanut butter bar pudding pie
wingmaster835
-

Rekha Bapodra
-

Karuna Naveen Chandwani
-

Suchitra S(Radhika S)
-

K Curtis
-

Hailey
-

tinklee
-

deng54 -

ronhiltz69 -

ronhiltz69 -

cookpad.japan
-

cookpad.japan
-

ronhiltz69 -

Hailey
-

dibbledeedoo
https://cookpad.wasmer.app/us/recipes/444564













Comments