Yum Yum Pickles
 
 
Recipe type: Pickles
Cuisine: Preserved
Ingredients
  • 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
Instructions
  1. Bring to a boiling point.
  2. Ladle into hot sterilized jars and seal with lids.
  3. Be sure to leave a ½ inch of head space between the pickles and the top of the jar.
  4. 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.
  5. Timing begins once the water begins to boil.
  6. Remove all the jars to a rack to cool.
  7. 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/