Slice the pickles and other vegetables about 1/8 to 1/4-inch thickness. The vegetables are soaked in brine for about 3 hours, so plan your time accordingly.
Prep Time: 30 minutes
Cook Time: 5 minutes
Brine Soak: 3 hours
Total Time: 3 hours, 35 minutes
Yield: Makes 7 to 8 Pints
Ingredients:
- 4 quarts sliced pickling cucumbers (regular cucumbers)
- 4 medium white onions, quartered and sliced
- 2 large red bell peppers, sliced in 2-inch lengths
- 1/2 cup pickling salt
- ice
- 4 cups cider vinegar
- 2 cups granulated sugar
- 2 cups brown sugar
- 2 tablespoons mustard seeds
- 2 teaspoons celery seeds
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground turmeric
Preparation:
Prepare and sterilize jars, lids, equipment, and workspace.
Drain the vegetables in a colander and rinse well with cool water.
In a large stainless steel pot, combine the vinegar, granulated and brown sugars, mustard seeds, celery seeds, cloves, and turmeric. Bring to a full boil. Add the drained cucumber mixture and bring back to a boil.
Fill the hot sterilized jars with the mixture, leaving 1/2-inch headspace. Wipe rims, place lids on the jars, and seal. Process in a boiling water bath for 10 minutes. See the boiling water processing guide for specific instructions on filling jars and processing.
Makes 7 to 8 pints.
High Altitude Time Adjustments
More Pickle Recipes:
Classic Pickled Beets
Dill Pickles, Hamburger Slices
Sweet and Tangy Green Tomato Pickles
Bread and Butter Pickles With Crushed Red Pepper
Bread and Butter Pickles With Garlic
Zucchini Pickles
