Ingredients:

  • 4 pounds (1.8 kg) pickling cucumbers, sliced thinly
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, seeded and thinly sliced
  • 1/4 cup (50g) pickling salt
  • 1 cup (200g) ice
  • 3 cups (700 ml) white vinegar (5% acidity)
  • 1 1/2 cups (300g) granulated sugar
  • 1 tablespoon (15 ml) mustard seeds
  • 1 teaspoon (5 ml) celery seeds
  • 1/2 teaspoon (2.5 ml) ground turmeric
  • 1/4 teaspoon (1.25 ml) ground cloves
  • 1/4 teaspoon (1.25 ml) ground ginger

Instructions:

  1. Slice cucumbers, onion, and bell pepper. Place in a large bowl.
  2. Sprinkle with pickling salt and mix well. Cover with ice and let stand for 2 hours in the refrigerator.
  3. In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, cloves (if using), and ginger. Bring to a boil, stirring until sugar dissolves.
  4. Drain the cucumber mixture thoroughly. Rinse under cold water to remove excess salt. Drain again.
  5. Add the drained cucumber mixture to the boiling brine. Bring back to a simmer and cook for 10-15 minutes, stirring occasionally, until the cucumbers are slightly translucent and the onions are tender-crisp.
  6. If canning for long-term storage, prepare canning jars. Pack hot pickles into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rims, place lids and rings.
  7. Process jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
  8. Remove jars from the water bath and let cool completely. Check for proper sealing. Store in a cool, dark place.
  9. If not canning, allow to cool completely and then refrigerate. Pickles are best after at least 24 hours in the fridge.