Categories: Burger Toppings
Ingredients
- 4 quarts pickling cucumbers, sliced into 1/8-inch thick coins
- 8 small yellow onions, thinly sliced
- 1 green pepper, cored and seeded, thinly sliced
- 1 red pepper, cored and seeded, thinly sliced
- 3 garlic cloves, sliced
- 1/3 cup pickling and canning salt
- 4 cups ice cubes, to cover
- Brine:
- 3 cups sugar
- 3 cups cider vinegar
- 2 tbsp. mustard seed
- 2 tsp turmeric
- 2 tsp celery seed
- 1 tsp black pepper
Directions
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Combine the cucumbers, onions, peppers, and garlic in a large bowl. Sprinkle salt over top, and then mix with your hands to distribute thoroughly. Cover with ice cubs. Let stand 2 to 2 hours; drain and rinse well, making sure to remove all salt.
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In a large pot over medium-high heat, bring the brine ingredients to a boil, stirring to dissolve the sugar. Add the vegetables and bring to boil. Remove the pot from the heat.
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While the vegetables are boiling, sterilize three 1-quart and one 1-pint mason jars and lids. Wash the jars, lids, and screw bands in hot, soapy water and rinse well. Dry the screw bands and set aside. Heat the jars in simmering water in a deep 8-10 quart pot and place the lids in a saucepan of simmering water until ready to use.
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When the veggies are ready, remove the jars and lids from the pots. Ladle the hot veggies and brine into the jars, leaving 1/4-inch space at the top. Wipe the sides of the jars, tightly seal, and return to the pot, making sure there is enough water to cover the jars by 1 to 2 inches. Cover the pot and bring the water to a boil. Process for 10 minutes. Turn off the heat, remove the cover, and allow the jars to sit in the water for 5 minutes. Remove the jars from the water and leave at room temp for 12 to 24 hours.
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Store at room temp for up to 6 months. Refrigerate after opening.