Ingredients:

  • 4 lbs pickling cucumbers, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 6 cups white vinegar (5% acidity)
  • 3 cups granulated sugar
  • 2 tablespoons pickling salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Slice the cucumbers, onion, and bell pepper. Place them in a large bowl.
  2. Sprinkle the vegetables with pickling salt and toss to combine. Cover with ice and let sit in the refrigerator for 2-3 hours to draw out excess moisture.
  3. In a non-reactive pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, cloves, and red pepper flakes (if using).
  4. Bring the brine to a rolling boil over medium-high heat, stirring until the sugar and salt are dissolved.
  5. Drain the chilled vegetables in a colander and rinse thoroughly under cold water.
  6. Add the drained vegetables to the boiling brine. Bring back to a simmer and cook for about 5 minutes, stirring gently, until the cucumbers turn a slightly translucent green color.
  7. Using a slotted spoon, pack the hot pickles into sterilized canning jars, leaving ½-inch headspace.
  8. Ladle the hot brine over the pickles, ensuring ½-inch headspace remains.
  9. Gently tap the jars on the counter to remove any air bubbles.
  10. Wipe the rims of the jars clean with a damp cloth. Place lids on the jars and screw on the bands until fingertip tight.
  11. For longer shelf life, process the jars in a boiling water bath canner for 10 minutes (adjust processing time for altitude). If not processing, let the jars cool and store in the refrigerator.
  12. Let the jars cool completely. Check the seals (the lid should be concave and not flex when pressed). Refrigerate for at least 24 hours before serving to allow the flavors to meld.