Ingredients:

  • 4 lbs (1.8 kg) pickling cucumbers, washed and sliced into 1/4-inch rounds
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/4 cup (60ml) canning salt (not iodized table salt!)
  • 2 cups (475ml) ice
  • 5 cups (1.2 L) white vinegar (5% acidity)
  • 2 1/2 cups (500g) granulated sugar
  • 2 tablespoons (30ml) mustard seeds
  • 1 1/2 teaspoons (7.5ml) celery seeds
  • 1 teaspoon (5ml) ground turmeric
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) ground cloves

Instructions:

  1. Wash and slice the cucumbers, onions, and bell peppers.
  2. Combine the sliced vegetables and canning salt in a large bowl. Add ice. Toss gently. Cover with more ice if needed. Let stand for 2 hours, stirring occasionally.
  3. Wash jars, lids, and bands in hot, soapy water. Rinse well. Sterilize jars and lids. Keep jars hot until ready to use.
  4. In a large, non-reactive pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, and cloves. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
  5. Drain the cucumber mixture in a colander. Rinse thoroughly under cold water. Drain again.
  6. Add the drained vegetables to the boiling brine. Bring back to a simmer. Cook for about 10 minutes, stirring occasionally, until the cucumbers turn a slightly translucent color.
  7. Using a canning funnel, pack the hot cucumber mixture into the hot sterilized jars, leaving 1/2-inch headspace.
  8. Use a bubble remover or chopstick to release any trapped air bubbles. Adjust headspace if needed by adding more brine.
  9. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
  10. Center the lids on the jars. Screw the bands on fingertip-tight.
  11. Lower the filled jars into the boiling water bath canner, ensuring the water covers the jars by at least 1 inch. Bring the water back to a rolling boil.
  12. Process pint jars for 10 minutes at altitudes of 0-1000 feet. Add 1 minute of processing time for each additional 1000 feet of altitude.
  13. Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined surface, leaving at least 1 inch between jars. Let cool completely, undisturbed, for 12-24 hours.
  14. After cooling, check the seals by pressing down on the center of the lid. If it doesn't flex, the jar is sealed. If it flexes, the jar is not sealed and should be refrigerated and eaten within a few weeks, or reprocessed with a new lid.
  15. Store sealed jars in a cool, dark place for at least 2-4 weeks before eating to allow the flavors to develop fully.