5 ½ lb (2.5 kg) unpeeled garden cucumbers, washed, or fresh pickling cucumbers (see note)
8 onions, peeled
1 green bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
½ cup (125 g) coarse pickling salt
5 cups (1 kg) sugar
4 cups (1 litre) white vinegar
2 tbsp mustard seeds
1 ½ tsp ground turmeric
½ tsp whole cloves
½ tsp celery seeds
On a work surface, cut off and discard one end of the cucumbers. With a mandoline, cut the cucumbers into 1/8-inch (3 mm) thick slices. Cut off and discard the other end (which tend to soften the canned pickles). You will obtain about 16 cups of cucumber slices. Place in a large bowl. Repeat with the onions. Add and toss with the cucumbers, bell peppers and coarse salt. Let marinate for 3 hours at room temperature. Rinse and drain thoroughly.
Meanwhile, prepare the lids and jars in boiling water.
In a large pot, bring the sugar, vinegar and spices to a boil. Add the drained vegetables. Bring to a boil once again, stirring a few times. Remove from the heat.
Spoon the vegetables and syrup into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.
Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.
Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. From the moment the water starts to boil, continue processing for 15 minutes.
Remove the jars from the water.
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