Serves: 22
Total Calories: 29

3 cups thinly sliced, unpeeled cucumbers
1 medium onion, sliced
1 , small green bell pepper, , cut into strips
1 small red bell pepper, cut into strips
1 small carrot, thinly sliced
1 garlic clove, crushed
1 teaspoon salt
8 cups ice cubes
3/4 cup sugar
1 teaspoon mustard seeds
1/4 teaspoon celery seeds
1/8 teaspoon turmeric
1/2 cup white vinegar

1. MICROWAVE DIRECTIONS: In large bowl, combine cucumbers, onion, bell peppers, carrot, garlic and salt. Add ice cubes mix thoroughly. Let stand at room temperature for 3 hours.

2. Using colander, drain well. Remove any remaining ice. In clean, hot 1-quart jar, pack drained vegetables.

3. In 4-cup microwave-safe measuring cup, combine all remaining ingredients. Microwave on high for 2 to 5 minutes or until mixture boils. Stir to dissolve sugar. Pour hot vinegar mixture over vegetables cover with tight-fitting lid. Twist jar then turn upright to distribute spices evenly. Refrigerate at least 24 hours before serving to blend flavors. Store in refrigerator.

TIP:Two 1-pint or four 8-oz. jars can be substituted for 1-quart jar.

Nutrition Information: Not possible to calculate because of recipe variables.

See Cook's Notes: Preserving Pickles, Relishes and Sauces

Nutritional Facts:

Serves: 22
Total Calories: 29
Calories from Fat: 0

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