Steff's Blue Ribbon Pickles

1
Stephanie Kalina-Metzger

By
@steflink

I found this recipe in a 1970's era "Spices of the World" cookbook and amended it throughout the years, cutting out alot of the sugar.
Since then, I've entered them in contests and always walk away with a ribbon.

Rating:
★★★★★ 1 vote

Ingredients

12
cucumbers
3
onions
1
green pepper
1
red pepper
1/2 c
kosher salt
3 qt
ice water
4 1/2 c
sugar
4 c
vinegar
2 Tbsp
mustard seed
2 tsp
celery seed
1 tsp
ground turmeric
1/2 tsp
ground cloves

Step-By-Step

1Slice onions, cucumbers, red pepper and green pepper. Stir kosher salt into water, add ice cubes and soak vegetables in the ice-cold brine for at least three hours.
2Drain vegetables.
3Pack in canning jars.
4Combine remaining ingredients in saucepan. Bring to a rolling boil for five minutes. Poor over canned vegetables. Process in a boiling water bath for 15 minutes.

About Steff's Blue Ribbon Pickles

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Hashtag: #pickles