These Yum Yum Pickles are an easy to make first time recipe, perfect if you are new to pickling. The prep is minimal and the results are fantastic.
Using Proper Tools For The Job
You will need a few basic tools to begin your canning journey. First off you need a large canner, basically that is a large special made pot to boil the jars in once they have been filled. We do that as a final step to be sure that we have a shelf safe product. It kills any microorganisms inside the jar. It also forces out any air and creates a nice tight seal as the jars are cooling.
A rack for your canner is handy, though not necessary. It does make removal of the hot jars quick and easy. You can also purchase canning tongs. They are made specifically to lift jars and are a fantastic tool that makes quick work of handling hot jars.
One last thing is a jar funnel. It is a funnel with a large opening in the bottom that fits perfectly in the opening of the jars. Again, it is not necessary but does make the job of filling the hot jars quick easy and keeps the process much cleaner. Anything to make a job easier is a good investment.
Old School Classic Recipe
I am using a very old recipe of my very favorite pickle ever. I fell in love with these as a child one Easter. I was shocked that peppers and onions could be that fabulous! I always remembered how much I enjoyed them.
And it was that flavor discovery that created my desire to learn how pickle. They are a touch sweet with a nice tangy finish. You may find yourself eating the entire jar in one sitting!
Keeping It Clean
The first step in the canning process is to sterilize your jars. We use the canner to do this first step. You place the jars in the canner and cover the jars by 1-2 inches and put on the lid. Turn up the heat on the stove and once at a boil will leave them at a boil for 10 minutes. After 10 minutes turn down the heat and leave the jars in the canner.
Next step is to get the lids ready for the jars. This step is important, it softens the rubber outer seal so they will adhere to the glass rim of the jar. Jar lids need to sit for 10 minutes in hot, previously boiled water.
Combine the following and let stand for 3 hours.
6 quarts of sliced cucumbers
1 quart of sliced onions
4 green peppers
2 red or yellow peppers or a combination of both
1/2 cup of pickling salt
4 quarts of cold water
At the end of 3 hours, drain and discard water. Place everything into a large pot. Add:
6 cups of vinegar
6 cups of sugar
1 tsp of tumeric
1 tsp of celery seed
1 tsp of mustard seed
Bring to a boiling point. Ladle into hot sterilized jars and seal with lids. Be sure to leave a 1/2 inch of head space between the pickles and the top of the jar.
Place the jars into the canner and be sure they are covered with a minimum of 2 inches of water. Bring the water to a boil and process for 20 minutes. Timing begins once the water begins to boil.
Remove all the jars to a rack to cool. Do not adjust the screw bands as that may affect the seal of the lids.
- Combine the following and let stand for 3 hours.
- 6 quarts of sliced cucumbers
- 1 quart of sliced onions
- 4 green peppers
- 2 red or yellow peppers or a combination of both
- ½ cup of pickling salt
- 4 quarts of cold water
- At the end of 3 hours, drain and discard water.
- Place everything into a large pot.
- 6 cups of vinegar
- 6 cups of sugar
- 1 tsp of tumeric
- 1 tsp of celery seed
- 1 tsp of mustard seed
- Bring to a boiling point.
- Ladle into hot sterilized jars and seal with lids.
- Be sure to leave a ½ inch of head space between the pickles and the top of the jar.
- Place the jars into the canner and be sure they are covered with a minimum of 2 inches of water. Bring the water to a boil and process for 20 minutes.
- Timing begins once the water begins to boil.
- Remove all the jars to a rack to cool.
- Do not adjust the screw bands as that may affect the seal of the lids.