Ingredients:

  • 4 lbs (1.8 kg) pickling cucumbers, washed, thinly sliced (about 1/8 inch thick)
  • 1 large yellow onion, thinly sliced (about 1/8 inch thick)
  • 1 green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/4 cup (60ml) pickling salt (or kosher salt)
  • 6 cups (1.4 L) ice cubes
  • 5 cups (1.2 L) white vinegar (5% acidity)
  • 3 cups (600g) granulated sugar
  • 2 tbsp (30ml) mustard seeds
  • 1 tbsp (15ml) celery seeds
  • 1 tsp (5ml) turmeric powder
  • 1/2 tsp (2.5ml) ground cloves

Instructions:

  1. Combine sliced cucumbers, onion, and bell peppers in a large bowl. Sprinkle with pickling salt and toss to coat. Add ice cubes, cover with a plate, and weigh down. Let stand in the refrigerator for at least 2 hours, or preferably overnight, to draw out excess water.
  2. Make sure your jars, lids, and bands are sterilized (or use new). Keep warm.
  3. In a large, non-reactive pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
  4. Drain the cucumber mixture in a colander. Rinse thoroughly with cold water to remove excess salt. Drain well.
  5. Add the drained vegetable mixture to the boiling brine. Bring back to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until the cucumbers turn translucent.
  6. Using a slotted spoon or tongs, pack the hot pickle mixture into the sterilized jars, leaving 1/2 inch headspace. Pour the hot brine over the pickles, leaving 1/2 inch headspace.
  7. Remove any air bubbles by running a clean utensil (like a chopstick or spatula) around the inside of the jar. Wipe the jar rims clean with a damp cloth. Place lids on jars and screw bands on until fingertip tight.
  8. If you want to store these pickles for over a year, process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude, if necessary). If you don't process, store in the refrigerator and consume within a few months.
  9. If processed, remove jars from the canner with a jar lifter and place them on a towel-lined surface to cool completely. You should hear a 'pop' as the lids seal. If any jars don't seal, refrigerate them immediately and use within a few weeks. If not processed, allow to cool slightly before refrigerating, and enjoy in a few days. Refrigerate for at least 24 hours before eating to allow flavors to meld.