Directions
Wash and drain sliced cucumbers. Peel 6-7 medium-sized onions. Slice 6 cups of onions and 2 cups of green peppers. Add garlic and salt. Cover the mixture with cracked ice. Let stand 3 hours, then drain well.
Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Mix vinegar, sugar, mustard seed, turmeric, and celery seed. Stir gently until the sugar is in solution. Pour the vinegar-spice mixture over the vegetable mixture, then bring the batch to a boil.
Pack hot pickles into hot jars, leaving 1⁄2-inch headspace. Fill jar to within 1⁄2-inch top with boiling syrup. Remove air bubbles and wipe rims. Adjust lids and process 10 minutes, using boiling water bath method.
Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool.
When cool, check seals. Lids should be down in the center or stay down when pressed.
Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Wash and drain sliced cucumbers. Peel 6-7 medium-sized onions. Slice 6 cups of onions and 2 cups of green peppers. Add garlic and salt. Cover the mixture with cracked ice. Let stand 3 hours, then drain well.
Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Mix vinegar, sugar, mustard seed, turmeric, and celery seed. Stir gently until the sugar is in solution. Pour the vinegar-spice mixture over the vegetable mixture, then bring the batch to a boil.
Pack hot pickles into hot jars, leaving 1⁄2-inch headspace. Fill jar to within 1⁄2-inch top with boiling syrup. Remove air bubbles and wipe rims. Adjust lids and process 10 minutes, using boiling water bath method.
Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool.
When cool, check seals. Lids should be down in the center or stay down when pressed.
Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
