Servings: makes 6-7 pints
Ingredients
5 lbs. pickling cucumbers, sliced 1/4" thick (16 cups when sliced)
2 lbs. onions, halves and thinly sliced (6 cups when sliced)
2 Cups red bell pepper
1/3 cup pickling salt (or 1/2 cup kosher salt)
3-1/2 cups vinegar; use white or cider or half-and-half combination
4 cups sugar
10 garlic cloves
2 tablespoons mustard seeds
1-1/2 teaspoons celery seeds
1 teaspoon red chili flakes
1/8 teaspoon ground cloves
1 teaspoon turmeric
optional: 3/4 teaspoon Pickle Crisp granules
Directions
Combine sliced cucumbers, onions, peppers and salt in large bowl; toss to combine; cover and refrigerate for 3-4 hours (or as long as 12 hours). Drain in colander, rinse well under running water for 2 minutes, tossing vegetables as they are rinsing. Drain.
In 8-quart pot, combine vinegar, sugar, garlic, mustard and celery seeds, pepper flakes, cloves, and turmeric; heat over high heat until boiling. Add cucumber/onion/pepper mixture, stir, and return to boil. Turn off heat.
(Optional: Before filling jars with other ingredients, add 1/8 teaspoon pickle crisp granules to each heated jar.)
Use tongs or a slotted spoon to fill hot pint jars with cucumber/onion mixture, filling to just below where the jar rim begins, pressing down with tongs/spoon to fill in any gaps in jars. Ladle hot vinegar liquid into jars, allowing 1/2 headspace.
Insert chopstick or bubble remover down sides of jars, drawing it towards the center to release any trapped bubbles; refill jars, if necessary, to restore 1/2" headspace. Clean jar rims with wet paper towel. Add lids to each jar; screw on rings just until finger tight.
Bring water to a boil in water process canner, add jars making sure there is at least 1" of water over top of jars. Cover canner, return water to a boil, and process jars for 10 minutes. Remove lid and turn off heat, leaving jars in water for 5 minutes. Use jar lift to remove jars vertically from water and rest on towel undisturbed for 12 to 24 hours.
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