Yum Yum Pickles
Recipe type: Pickles
Cuisine: Preserved
- 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.
- 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 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.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/yum-yum-pickles/
3.5.3251