Yield: 1 Batch
|4 quarts||Medium cucumbers; sliced but unpared|
|6 mediums||Onions; sliced|
|2 larges||Green peppers; sliced in rings|
|⅓ cup||Pickling salt; or kosher salt|
|3 cups||Cider vinegar|
|1½ teaspoon||Celery seed|
|2 tablespoons||Mustard seed|
Toss together cucumber, onion, green pepper, and garlic. Add salt; cover with cracked ice and mix thoroughly. Allow to stand for at least three hours.
Drain vegetable mixture well and set aside. In a large kettle, combine the remaining ingredients. Stir in the vegetables and bring them to a boil in the brine.
Fill hot jars to within half an inch from the top; adjust lides.
Process in boiling water bath for five minutes (begin timing when the water returns to boiling) Makes about 8 pints.
Notes: This is Maryanne's original recipe. We usually add another pepper or two, both for flavor and because the onions, peppers, and garlic are almost as popular as the cucumbers once they've been pickled.
If you have the tool and the time, consider slicing the cucumbers with a zig-zag knife, to make "ridged" pickle chips. It's the soak in the supercooled ice that makes these pickles crispier even after they're cooked, and the increased surface area that the crinkle-cutter makes gives them an extra snap.
Recipe by Maryanne Sacerdote MM format by Dave Sacerdote