Ingredients
Directions
Combine the cucumbers, onion, peppers, garlic, and salt in a 5-gallon crock, large ceramic, glass, or stainless steel bowl.
(use a clean, ice chest) Cover the vegetables with ice and mix well.
Let stand for about 3 hours.
Drain the vegetables and remove the garlic.
Combine the remaining ingredients in a large kettle.
Add the vegetables to the syrup and bring to a boil.
Pack the pickles into hot, sterilized pint jars, leaving ¼ inch head space.
Seal. Process in a boiling water bath or steam canner for 5 minutes.
When the processing time is up, remove the jars and set them on a towel or wooden rack away from drafts.
Allow the jars to cool undisturbed for 24 hours.
Test by pressing in the center of the seal. It should not pop back up.
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