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


  • 12
  • 3
  • 1
    green pepper
  • 1
    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


  1. Slice 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.
  2. Drain vegetables.
  3. Pack in canning jars.
  4. Combine 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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