Ingredients
- Cucumbers (medium) – 8 cups, thinly sliced
- Onion (medium) – 1.5 cups, thinly sliced
- Green Bell Pepper – 1 cup, thinly sliced
- White Vinegar – 3 cups
- Granulated Sugar – 4 cups
- Mustard Seed – 2 tablespoons
- Celery Seed – 1 teaspoon
- Turmeric – 1/2 teaspoon
Instructions
- Step 1: Combine sliced cucumbers, onion, and green pepper in a large bowl. Sprinkle with 1/4 cup of salt, cover with ice, and let stand for at least 3 hours, or preferably overnight, in the refrigerator.
- Step 2: Drain the cucumber mixture well, rinse thoroughly under cold water to remove excess salt, and drain again.
- Step 3: In a large stainless steel or enamel pot, combine vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
- Step 4: Add the drained cucumber mixture to the boiling vinegar mixture. Return to a simmer and cook for 5-10 minutes, stirring frequently, until the cucumbers change color slightly but remain crisp.
- Step 5: Pack the hot pickles into sterilized jars, leaving 1/2 inch headspace. Remove any air bubbles.
- Step 6: Process in a boiling water bath for 10 minutes (adjust processing time according to your altitude). Let jars cool completely before checking seals.
Notes
- Store unopened jars in a cool, dark place for up to a year; refrigerate after opening for the best crunch.
- These pickles don't need reheating – their crisp, tangy flavor is best enjoyed straight from the fridge!
- Serve these sweet and sour pickles alongside grilled cheese sandwiches, burgers, or charcuterie boards for a delightful contrast.
- For extra flavor, try adding a pinch of red pepper flakes to the brine – just remember a little goes a long way!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American