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Prep Time: 3 Minutes Cook Time: 30 Minutes |
Ready In: 33 Minutes Servings: 8 |
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There is nothing like homemade pickles. Nothing! These are handed down again and again over generations in my family. I am afraid with my children not wanting to learn to preserve their own foods, the recipe will be lost forever. So I am posting it here. You can after pickles and brine are put into jars and put in the fridge for a cold packed pickle. Although this makes A LOT! Great to do on a Sunday afternoon when the men are watching sports... lol Ingredients:
1 gallon pickling cucumber |
10 small onions |
2 green peppers, bells work fine |
1/2 cup kosher salt |
1 quart water |
5 cups sugar |
1 1/3 teaspoons turmeric |
1/2 teaspoon ground cloves |
1 teaspoon celery seed |
3 cups vinegar |
2 teaspoons mustard seeds |
2 cups water |
Directions:
1. Slice cukes, onions and peppers thin.
2. Add 1/2 cups of salt and 1 quart of water.
3. Let stand 3 hours.
4. Drain well.
5. Add rest of ingredients and scald, but do not boil for 30 minutes.
6. Put into prepared jars.
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