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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 68 |
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Pickles Ingredients:
10 pickling cucumbers, either sliced, quarterd, or whole. |
2 tablespoons kosher salt |
1 cup vidalia onion, sliced into 2 inch pcs. |
1 cup green pepper, seeds removed, sliced, 2 inch pcs. |
2 cups cold water |
1 cup cider vinegar |
1 cup white vinegar |
1/2 cup sugar |
1/2 teaspoon dill weed (dry) |
1 teaspoon turmeric (ground) |
2 tablespoon celery seed |
2 tablespoon mustard seed |
1 tablespoon mustard (ground) |
2 tablespoons capers |
1 clove garlic minced |
1/2 teaspoon crushed red pepper (per jar if you want zesty) |
4 to 6 pint size mason jars |
Directions:
1. Mix the cucumbers, onion and pepper slices in large bowl with two tablespoons of kosher salt & ice cubes. let the mixture sit for 1 hour stirring once.
2. In a large stainless pot add all other ingredients except crushed red pepper.
3. Bring ingredients to boil over medium high heat.
4. In another large pot, boil some mason jars, lids too! About 5 minutes will do just fine.
5. While vinegar & jars are coming to a boil, drain pickles, peppers & onions good, do not rinse.
6. Using tongs, carefully remove hot jars & lids from hot water (once water comes to boil, cut off burner) and set them on a old kitchen towel.
7. Pack jars (probably two to four jars depending on how tight you pack the pickle mixture, leave 1/2 inch room from top of jar) with sliced pickles, onions, and peppers, add 1/2 tablespoon crushed red pepper to jar if you like it zesty.
8. using a ladle, (soup or stew serving spoon) spoon vinegar mixture into jars 1/8 inch from top.
9. Using mittens, or pot holders, turn jars in circle removing air bubbles, then screw on lids tight.
10. Put jars ( lids up ) back into pot of water and bring to boil once again, and boil for 15 minutes.
11. Set jars out of boiling water on towel, and let cool to room tempature, you should hear lids make a pop noise when they seal all the way.
12. These pickles will be ready to eat 6 weeks later, and it will be worth the wait.
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