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
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