Steff's Blue Ribbon Pickles

Stephanie Kalina-Metzger


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.

★★★★★ 1 vote


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

How to Make Steff's Blue Ribbon Pickles


  • 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.

Printable Recipe Card

About Steff's Blue Ribbon Pickles

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

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