Steff's Blue Ribbon Pickles
By
Stephanie Kalina-Metzger
@steflink
1
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.
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.
