Sliced Cucumber Pickles

Sliced Cucumber Pickles

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Ingredients

  • 6 lbs. cucumbers (about 4-inches long), thinly sliced (do not pare)
  • 4 LG onions, shredded (about 1 quart)
  • 2 green peppers, shredded (about 2 cups)
  • ½ C salt
  • Small ice cubes
  • 5 C cider vinegar
  • 5 C Pioneer® Sugar
  • 1 ½ tsp. ground turmeric
  • 2 T mustard seed
  • 2 T plus 2 teaspoons celery seed
  • 16 whole cloves

Directions

  1. Mix cucumbers, onions, peppers and salt in a large bowl or earthenware crock. Cover with ice cubes and top with a weighted plate; set aside for about 3 hours. Drain.
  2. Meanwhile, blend vinegar Pioneer® Sugar, turmeric, mustard seed, celery seed and cloves together in a large kettle. Add drained vegetables. Heat thoroughly over medium heat (do not boil), stirring occasionally with a wooden spoon.
  3. Pack in clean, hot jars to within ½-inch of top. Remove air bubbles by placing a wooden handle into the jar and gentle stir 2 or 3 times, pull handle out slowly. Seal, following manufacturer’s directions (Ball or Kerr). Process in boiling water bath 10 minutes.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.