These pickles are just like Grandma used to make and definitely better than store- bought. For the best size and crunch, look for small pickling field cucumbers, often found at farmer's markets or stands or in produce stores.
- Portion size 3 servings
- Credits : Canadian Living Magazine: September 2006
MethodIn large stainless-steel or glass bowl, toss together cucumbers, onions, red pepper, salt and 16 of the ice cubes. Sprinkle remaining ice cubes over top; let stand for 3 hours. Drain well; rinse and drain well again. Set aside.
In large heavy shallow saucepan, bring sugar, vinegar, mustard seeds, celery seeds, turmeric and cloves to boil; add vegetables and return to boil.
Pack with liquid into six 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. (See “Canning Basics” ) If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Makes 12 cups (3 L).