Butterfly has been gardening and preserving food of all kinds for many years, and she thrives on the creativity involved in these processes.
For the vegetables:
- 25 to 30 medium cucumbers (we used about 12 cucumbers in these pictures, so a 1/2 recipe)
- 8 large white onions
- 2 large sweet peppers (we omitted these, as my mother is allergic to them)
- 1/2 cup salt, for mixing into vegetables
For the pickling solution:
- 5 cups cider vinegar
- 5 cups white sugar (2 1/2 lbs.)
- 2 tablespoons whole mustard seed
- 1 teaspoon turmeric
- 1/2 teaspoon whole cloves
Note: This recipe is adapted from a 1970s version of Kerr Home Canning and Freezing Book. It will yield 14 pints.
- A boiling waterbath or steam canner
- Canning jars (any size), with appropriate lids
- Jar lifter
- Tongs, or magnetic lid lifter
- Sauce pan or stock pot, for boiling pickling solution and heating pickles
- Large crock or bowl, for salting vegetables
- Large colander, for draining cucumbers
- Canning funnel (has a wider mouth than normal, which fits just inside jar rims)
Instructions: Quick Summary
- Salt the cucumbers, onions, and peppers.
- Drain the cucumbers and heat them in the vinegar pickling solution.
- Prepare your jars and canning equipment.
- Pack the pickles into jars and then process them in a boiling waterbath canner.
Please refer to the photo guide, below, for step-by-step instructions.
Step 1: Salt Cucumbers, Onions, and Peppers
Read More From Delishably
Step 2: Drain Cucumbers; Heat Them in Vinegar Pickling Solution
Step 3: Prepare Your Jars and Canning Equipment
Step 4: Pack Pickles Into Jars; Process in a Boiling Waterbath Canner
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2009 Joilene Rasmussen