These are called Christmas Bread and Butter pickles because of the use of red and green vegetables. This recipe was featured in the LA Times' "Best of 1999".
4 pounds cucumbers - sliced 1/4" thick
3 pounds onion - sliced 1/4" thick
4 red bell peppers - cut in 3/4-inch dice
1/2 cup coarse salt
5 cups white wine vinegar
3 cups granulated sugar
2 cups brown sugar, packed
1 1/2 teaspoons turmeric
1 teaspoon allspice
2 tablespoons mustard seed
1 teaspoon ground cloves
1 stick cinnamon
Place cucumbers, onions and peppers in large bowl. Top with salt and cover with weighted lid. Refrigerate 3 hours. (This softens vegetables so they can absorb syrup.) Place vegetables in colander and thoroughly rinse off salt.
Combine vinegar, granulated and brown sugars, turmeric, allspice, mustard seeds, cloves and cinnamon in large stockpot and bring to boil over medium-high heat. Slowly add vegetables with very little stirring. Heat to scalding point, but do not boil, 5 to 7 minutes.
Divide vegetables among 6 (12-ounce) jars, cover with liquid, leaving 1/2-inch head space. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air. Close with two-piece caps. Can according to instructions.
Calories: 171 Calories From Fat: 2%
Protein: 1g Carbohydrate: 43g
Cholesterol: 0mg Sodium: 1513mg