Ingredients
- Brine:
- 4 quarts cucumbers (unpeeled, sliced paper-thin)
- 2 medium green peppers or 1 red or green pepper (chopped)
- 6 medium onions (sliced paper-thin)
- 3 whole cloves of garlic
- 1/3 cup pickling salt
- 1 quart cracked ice
- 3 cups cider or white vinegar
- 5 cups sugar
- 1-1/2 tsp turmeric
- 1-1/2 tsp celery seeds
- 2 Tbsp mustard seeds
Preparation
Step 1
MIX cucumbers, onions, peppers, whole garlic cloves & pickling salt. Place in stainless steel bowl or kettle and cover with cracked ice.
Let stand in refrigerator 3 hours (can be kept in refrigerator overnight and processed the next day)
Mix brine of vinegar, sugar and spices in large kettle.
Drain cucumber mixture well and add to brine in the kettle.
HEAT uncovered over moderate heat just to the boiling point, moving a wooden spoon through mixture occasionally, but not actually stirring.
Wash & sterilize 8 pint jars. Stand on baking sheet and keep hot in a 250 degree oven until needed.
Ladle boiling-hot mixture into hot jars, filling to within 1/4" of tops. Wipe rims and seal in jars (hot water bath for 15 minutes)
Cool, check seals, label and store in a cool, dark, dry place.
Let stand 4-6 weeks before serving.