- 2 LB pickling cucumbers (sliced ⅛” thick) (Kirby variety if available – small and bumpy)
- 1 MED sweet onion (halved, then Frenched into ⅛” slices)
- 1 LG red bell pepper (stemmed, seeded, sliced into ⅛” strips)
- 8 whole garlic cloves (smashed)
- 2 C cider vinegar (5% acidity)
- 1½ C water
- 2 C sugar
- 1 TBS (¼ per PT) yellow mustard seeds
- 1 TSP (¼ per PT) turmeric
- ½ TSP (⅛ per PT) celery seeds
- ¼ TSP (1/16 per PT) ground cloves
- 1 TSP (¼ per PT) Pickle Crisp (optional)
- Toss cucumbers, onions and bell pepper together. Divide the Pickle Crisp and garlic evenly into 4 sanitized PT jars with tight-fitting lids. Packing in as tightly as you can, add the vegetables to the jars, filling to within ¼” of the top of the jar.
- Bring vinegar, sugar, water, mustard seeds, turmeric, celery seeds and ground cloves to a boil in a non-reactive heavy pot over medium-high heat and simmer for 4 full minutes to wake up the spice flavors. Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, again filling to within ¼” of the top of the jar.
- Let cool completely, then cover and refrigerate for 2 days before eating.
- Can be refrigerated for up to 2 months.
- Alternatively, you can use a standard hot water bath canning method to preserve them further.
Yields 4 PT.
NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, turmeric, celery seeds, ground cloves and Pickle Crisp before adding the garlic, onions, bell pepper, and cucumbers. Combine the water, vinegar and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.