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Prep Time: 45 minutes, Cook Time: 20 minutes, Makes: 7 pints 4 1/2 pounds organic baby cucumbers, sliced into 1/4 in. rings 1 pound of sweet yellow onions, thinly slices 1 1/2 pounds jalapeno peppers, sliced into ¼ in. rings 1/3 c. pickling salt 4 cloves of garlic, halved 2-3 lbs. crushed ice 4 c. sugar 3 c. apple cider vinegar 2 Tbsp. mustard seed Fill a water canner or large pot, half-full of water. Bring to a simmer. Wash jars, screw bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling. Combine cucumbers, onions, peppers, salt and garlic in a non-reactive bowl. Cover with crushed ice and refrigerate for 3 hours. Drain. In a large saucepot combine sugar, vinegar and mustard seed. Add cucumber mixture. Bring to boiling. Remove from heat and pack vegetables and liquid into sterilized jars. Hint: It’s easiest to pack the vegetable in first, then add the remaining liquid and herbs. Leave a half-inch space at the top of each jar. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Wipe rim clean of any excess liquid. Top with lids, screw tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 10 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the pickles are sealed and are good for a year, otherwise they need to be refrigerated and enjoyed within 2 weeks.) Allow to cool for 24 hours. Let stand in a cool, dark place for 2 weeks for the best flavor. |
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