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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 pounds pickling cucumbers |
3 medium onions, sliced |
1 medium-size green bell pepper, chopped |
2 cloves garlic |
2 1/2 tablespoons pickling salt |
crushed ice |
2 1/2 cups sugar |
1 1/2 cups apple cider vinegar (5% acidity) |
1 tablespoon mustard seeds |
3/4 teaspoon ground turmeric |
3/4 teaspoon celery seeds |
Directions:
1. Wash cucumbers, and thinly slice.
2. Combine cucumber, onion, and next 3 ingredients in a large Dutch oven. Cover with ice; mix thoroughly, and refrigerate 3 hours. Drain.
3. Combine sugar and remaining ingredients; pour over cucumber mixture. Heat just until boiling.
4. Pack hot mixture into 4 hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes.
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