Ingredients

The following ingredients have 32 Servings
  • 25 cucumbers (, cut into ¼-inch slices)
  • 6 onions (, thinly sliced)
  • 2 red bell peppers (, thinly sliced)
  • 4 cloves garlic (, chopped)
  • 1/2 cup salt
  • 3 cups cider vinegar
  • 5 cups granulated sugar
  • 2 tablespoons mustard seed
  • 2 teaspoons celery seed
  • 1/2 teaspoon whole cloves
  • 2 teaspoons ground turmeric

Instruction

  • Mix cucumbers, onions, red bell pepper, garlic and salt in a large bowl or dutch oven and let stand for 3 hours.
  • In a large dutch oven or large saucepan bring cider vinegar sugar, mustard seed, celery seed, cloves, and turmeric to a boil. Drain the liquid from the cucumber mixture and give a quick rinse under cold water. Add the mixture to the boiling vinegar. Remove from the heat just before the mixture comes back to a boil so as not to cook the cucumbers.
  • Transfer the cucumber mixture with pickling broth to sterile jars. Wipe the rims of the jars and use tongs to place the sterilized lids and rings on top of the jars. To process, fill a canning pot with water and bring to a boil. Allow enough room so that when the bottles are added the water doesn’t overflow. Process in a canner water bath for 10 minutes. Remove the jars from the pot to your counter topped with a dish towel to cool. Make sure the lids pop down to show they are sealed. Refrigerate the jars of pickles that don’t pop and eat them as refrigerator pickles.