Makes about 3 quarts or 6-7 pints
Ingredients:
- 1 gallon cucumbers, sliced
- 6 medium onions, peeled and sliced
- 3 green peppers, sliced (I used banana peppers)
- 1/2 cup pickling salt
- 1 tablespoon mustard seeds
- 2 tablespoons turmeric
- 5 cups white vinegar
- 4 cups granulated sugar
- 1/4 tablespoons ground cloves
Pack sliced vegetables in salt and ice; let stand 3 hours. I usually do this in my kitchen sink because I'm working with so many, plus it makes it easier to drain and rinse.
Combine remaining ingredients in a large kettle or pot and bring to a boil.
Drain and rinse the vegetables, carefully add them to the boiling liquid mixture, return to a boil, and boil for 3 minutes.
Tightly pack the pickles into sterilized jars, trying to get as much air out as possible, and leaving 1/2" headspace.
Seal with sterilized lids and process the jars for 10 minutes in boiling water bath. read more words!
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