These easy pickles are a great way to use up a surplus of cucumbers, even if canning is not a skill you have learned. They can either be sealed in the right way, or you can just refrigerate them and use within several weeks.
4 quarts sliced cucumbers
4 medium onions sliced thin
2 green peppers cut into strips
3 cloves of garlic sliced thin
1/3 cup salt
4 cups sugar
1-1/2 teaspoon turmeric
1-1/2 teaspoon celery seed
1 tablespoon mustard seed
3 cups cider vinegar
Do not peel cucumbers; slice. Add onions, peppers, and garlic slices. Sprinkle with salt. Cover with cracked ice; Mix gently. Let stand 3 hours. Drain thoroughly.
Combine remaining ingredients. Pour over cucumber mixture….. I use a roasting pan…. Heat just to boiling. Pack into hot sterilized jars. Seal. Makes 6-8 pints.
If you have an empty glass jar, like a bigger pickle jar, you can just put them in that and place in the frig after they cool and store them. They keep for weeks.
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