Categories: Canning- Pickles

Ingredients

• 25 to 30 medium cucumbers (about 9 1/2 lbs)
• 8 large onions, sliced 1/8 inch thick.
• 2 large bell peppers
• 1/2 cup pickling salt
• 5 cups white vinegar
• 4 cups sugar
• 2 Tbsp. mustard seeds
• 1 tsp. ground turmeric
• 1/2 tsp. whole cloves

Directions

1. Cut cucumbers into 1/4-inch-thick slices and onions. Chop 2 large bell peppers. Place vegetables in a bowl; toss with pickling salt. Let stand 3 hours; drain.
2. Bring vinegar, sugar, mustard seeds, turmeric, and cloves to a boil in a large stockpot, boiling just until sugar dissolves. Add drained cucumber mixture, and cook, stirring often, 7 to 10 minutes or until mixture is thoroughly heated and cucumber peels turn dark green. Pack half of hot mixture in 7 (1 pint) hot sterilized jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Seal and process in a boiling water bath. Repeat with remaining mixture and 7 more hot sterilized jars.

3. makes 14 (1 pint) jars

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