Ingredients
- 10 pickling cucumbers, either sliced, quarterd, or whole. shopping list
- 2 tablespoons kosher salt shopping list
- 1 cup vidalia onion, sliced into 2 inch pcs. shopping list
- 1 cup green pepper, seeds removed, sliced, 2 inch pcs. shopping list
- 2 cups cold water shopping list
- 1 cup cider vinegar shopping list
- 1 cup white vinegar shopping list
- 1/2 cup sugar shopping list
- 1/2 teaspoon dill weed (dry) shopping list
- 1 teaspoon turmeric (ground) shopping list
- 2 tablespoon celery seed shopping list
- 2 tablespoon mustard seed shopping list
- 1 tablespoon mustard (ground) shopping list
- 2 tablespoons capers shopping list
- 1 clove garlic minced shopping list
- 1/2 teaspoon crushed red pepper (per jar if you want zesty) shopping list
- 4 to 6 pint size mason jars shopping list
How to make it
- 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.
- In a large stainless pot add all other ingredients except crushed red pepper.
- Bring ingredients to boil over medium high heat.
- In another large pot, boil some mason jars, lids too! About 5 minutes will do just fine.
- While vinegar & jars are coming to a boil, drain pickles, peppers & onions good, do not rinse.
- 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.
- 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.
- using a ladle, (soup or stew serving spoon) spoon vinegar mixture into jars 1/8 inch from top.
- Using mittens, or pot holders, turn jars in circle removing air bubbles, then screw on lids tight.
- Put jars ( lids up ) back into pot of water and bring to boil once again, and boil for 15 minutes.
- 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.
- These pickles will be ready to eat 6 weeks later, and it will be worth the wait.
The Rating
Reviewed by 5 people-
These look great and sound delicious. I love good homemade pickles and can't wait to try your recipe out. Thanks so much! :) Vickie
lunasea
in Orlando loved it
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Nice recipe I have a great harvest on cucumbers this year I'll have to try your recipe next year.ty
btrflycookie
in Walnut Ridge loved it
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I Love Canning...These Pickles Sounds Great and I Like Them Spicey!!! High 5
chef_irish
in Gainesville loved it
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