Ingredients:

  • 4 pounds (1.8 kg) pickling cucumbers, thinly sliced
  • 1 large (225g) yellow onion, thinly sliced
  • 1 large (225g) green bell pepper, seeded and thinly sliced
  • 1/4 cup (5g) pickling salt
  • 2 cups (473ml) ice
  • 3 cups (710ml) white vinegar (5% acidity)
  • 1 1/2 cups (300g) granulated sugar
  • 1 tablespoon (7.5g) mustard seeds
  • 1 teaspoon (2g) celery seeds
  • 1/2 teaspoon (1g) ground turmeric
  • 1/4 teaspoon (0.5g) ground cloves

Instructions:

  1. Combine sliced cucumbers, onion, and bell pepper in a large bowl. Sprinkle with pickling salt and top with ice. Toss gently to combine and refrigerate for 1-2 hours.
  2. Ensure all jars and lids are sterilized. Sterilization can be achieved by boiling jars, lids, and rings in water for 10 minutes.
  3. In a large stainless steel pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and cloves.
  4. Bring the brine to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes.
  5. Drain the cucumber mixture well and rinse thoroughly with cold water to remove excess salt. Drain again.
  6. Add the drained cucumber mixture to the simmering brine.
  7. Cook, stirring occasionally, until the cucumbers change color slightly and become translucent, about 5-7 minutes. Do not overcook.
  8. Use a slotted spoon to transfer the pickles into the sterilized jars, leaving about 1/2 inch headspace. Pour the hot brine over the pickles, ensuring they are submerged and maintaining the 1/2 inch headspace.
  9. Gently tap the jars on the counter to release any trapped air bubbles.
  10. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  11. Place the filled jars in a boiling water bath canner. Ensure the water covers the jars by at least 1 inch. Bring the water to a boil and process for 10 minutes.
  12. Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. After 24 hours, check the seals.
  13. Store the sealed jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to meld. Unsealed jars should be refrigerated and eaten within a few weeks.