Cucumber Pickles

Sweet Pickles

• 10 cups pickling cucumbers — unpeeled, blossom ends trimmed, and sliced ¼-inch thick
• 4 medium onions — thinly sliced
• 1 medium green bell pepper — seeded and cut into ½-inch dice
• 1 medium red bell pepper — seeded and cut into ½-inch dice
• ½ cup pickling or canning salt
• 3 cups apple cider vinegar — 5% acidity
• 2 cups packed brown sugar — packed
• 2 tablespoons mustard seed
• 1 teaspoon celery seed
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger

1. Prepare the Vegetables: Wash the cucumbers thoroughly under cool running water. Cut a thin slice, approximately ¹⁄₁₆ inch, from each blossom end and discard it. Trim the stem ends and slice the cucumbers ¼-inch thick. Thinly slice the onions. Remove the stems, seeds, and membranes from the green and red bell peppers and cut the peppers into ½-inch dice.10 cups pickling cucumbers, 4 medium onions, 1 green bell pepper, 1 red bell pepper
2. Salt the Vegetables: Place the cucumbers, onions, and diced peppers in a large glass or stainless-steel bowl. Sprinkle with the pickling salt and mix thoroughly. Cover the vegetables completely with cold water and let stand at room temperature for 2 hours.10 cups prepared cucumbers, 4 medium onions, 1 green bell pepper, 1 red bell pepper, ½ cup pickling or canning salt
3. Rinse and Drain the Vegetables: Transfer the vegetables to a large colander. Rinse thoroughly under cool running water, gently tossing them so the excess salt is removed evenly. Let drain for approximately 10 minutes.
4. Prepare the Canner and Jars: During the final 30 minutes of the salt rest, prepare a boiling-water canner with a rack and enough water to cover the filled jars by at least 1 inch. Bring the water to a simmer. Wash 5 pint jars, lids, and bands in hot, soapy water and rinse well. Keep the jars hot until ready to fill. Prepare the lids according to the manufacturer’s instructions.
5. Make the Pickling Brine: In a large stainless-steel or enameled pot, combine the cider vinegar, brown sugar, mustard seed, celery seed, turmeric, and ginger. Bring to a full boil over medium-high heat, stirring frequently until the brown sugar dissolves completely.3 cups apple cider vinegar, 2 cups packed brown sugar, 2 tablespoons mustard seed, 1 teaspoon celery seed, 1 teaspoon ground turmeric, 1 teaspoon ground ginger
6. Heat the Pickles: Add the drained cucumbers, onions, and bell peppers to the boiling brine. Cook over medium-high heat, stirring gently, until the complete mixture returns to a full boil. As soon as it boils throughout, remove the pot from the heat. Do not continue simmering the vegetables.10 cups prepared cucumbers, 4 medium onions, 1 green bell pepper, 1 red bell pepper
7. Fill the Jars: Working with one hot jar at a time, pack the hot cucumbers, onions, and peppers into the jar. Ladle in enough hot pickling liquid to cover the vegetables, leaving ½-inch headspace. Slide a bubble remover or nonmetallic utensil around the inside of the jar to release trapped air. Add more pickling liquid if necessary to restore the ½-inch headspace. Wipe the jar rim with a clean, damp paper towel. Center the lid and apply the band until fingertip-tight.
8. Process the Jars: Place each filled jar upright on the canner rack. Make sure the jars are covered by at least 1 inch of water. Cover the canner and bring the water to a full rolling boil. Begin timing only after the water reaches a full rolling boil.Process pint jars for: 10 minutes at 0 to 1,000 feet 15 minutes at 1,001 to 3,000 feet 20 minutes at 3,001 to 6,000 feet 25 minutes at 6,001 to 8,000 feet 30 minutes at 8,001 to 10,000 feet Maintain a full rolling boil throughout the entire processing time. If the water stops boiling, return it to a full boil and restart the processing time from the beginning.
9. Cool the Jars: When the processing time is complete, turn off the heat and remove the canner lid, directing the steam away from your face. Wait 5 minutes. Using a jar lifter, remove each jar without tilting it and place it upright on a towel or cooling rack. Leave at least 1 inch between the jars. Let cool undisturbed for 12 to 24 hours. Do not retighten the bands while the jars cool.
10. Check the Seals: After 12 to 24 hours, press the center of each lid. A properly sealed lid should remain firmly concave and should not flex up and down. Remove the bands, wash and dry the jars, and label them with the recipe name and canning date. Refrigerate any jar that does not seal and use it first. Refrigerate all jars after opening.