Pickled Cucumber Salad

Canned Pickled Cucumber Salad

6 lbs. Cucumbers (sliced to preference)

2-4 Large Carrots (shredded)

2-4 Bell Peppers (chopped)

Other Preferred Vegetables (celery, radishes, onions, etc.)

¼ Cup Non-iodized Salt

Mix, cover, and place in the refrigerator for 24 hours. 

After 24 hours, rinse vegetables well under cold water. Remove salt from the vegetables to your preference. Drain well. 

Brine:

3 Cups White Vinegar

3 Cups Water

½ Cup Lemon Juice

1 Cup Sugar

Combine brine ingredients and stir to dissolve sugar. No heating is required. Not adding hot brine over the vegetables, aids in retaining crunchy vegetables. 

Additions to each jar:

1/4 t. Calcium Chloride (Pickle Crisp)

½ t. Dried Dill

Fill jars with vegetables to the bottom of the jar neck. Firmly pack vegetables in each jar using moderate pressure. Add calcium chloride and dill to each jar. Next add the brine, leaving approximately ¼ inch of headspace. Remove bubbles from each jar. Wipe jar rims using a damp paper towel or washcloth to remove any debris. Apply lids and bands fingertip tight. Place jars in a water bath canner with a rack. Add cold water to cover jars by 1-2 inches. Apply the lid to the canner and turn the heat on high. Once at a rolling boil, set a timer for 10 minutes (or according to your elevation). Turn heat off and let boiling die down before removing jars to a towel or surface to cool. Let jars cool, undisturbed, for 12-24 hours. Remove bands, wash jars, label, and prepare for storage.

from https://www.youtube.com/watch?v=0bgiWMLRups