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Ingredients
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½ cup kosher salt
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4 cups water
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10 medium pickling cucumbers, sliced lengthwise into spears
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4 cups white sugar
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3 cups distilled white vinegar
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1 cup water
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2 tablespoons whole mustard seeds
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2 teaspoons celery seed
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1 teaspoon ground dried turmeric
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1 tablespoon pickling salt
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6 large carrots, peeled and sliced lengthwise into sticks
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4 green bell peppers, seeded and cut into strips
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4 red bell peppers, seeded and cut into strips
Directions
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Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
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The next day, drain the cucumbers, rinse well with water, and set aside.
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Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
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Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
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Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Editor's Note
Find more great tips on how to can and preserve pickles, jams, and fresh produce in our article, Canning and Preserving.
Nutrition Facts (per serving)
99 | Calories |
0g | Fat |
24g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 40 | |
Calories 99 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 1323mg | 58% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 22g | |
Protein 1g | 2% |
Vitamin C 27mg | 30% |
Calcium 20mg | 2% |
Iron 0mg | 2% |
Potassium 162mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.