2nd post today, 2 hours later, pickles on the go and recipe

It is now a couple of hours since my last post and yes that is ice over the sliced cucumbers, etc.

This is the BEST recipe for pickles that are like a yum yum or bread and butter pickle but they stay really crunchy and the flavor is really yummy!

Since I had the recipe on the computer from sending it off to friends and family who request it, I pasted it in below.

I really think the secret in making these so crunchy and that they stay that way even after a year in the cupboard is that you sprinkle pickling salt over the veggie mix and add cracked or crushed ice and leave it for a few hours.

This is after digging in and tossing the whole lot with my hands......you can use a big wooden spoon, but hands work better and faster!

oops, I forgot the garlic.........this is from the garden, and has done well this year, unlike alot of my other veggies......

I love large cloves......so much easier to peel, especially when I'm making my very garlic-y dill pickles and I need to peel alot of it.....

ANYWAY, HERE'S THE RECIPE, try it, you'll LOVE it!

While they're sitting I have to clean up my mess and go out to the garden and pick cucumbers! If I get them picked today, I can make some dills while they're small and I'll be caught up for a couple of days on the cucumber patch!

 

Crisp Pickle Slices

Makes 8 pints

3 qts sliced cukes (med size)

6 med. onions sliced

3 cloves garlic

1 green pepper

1 sweet red pepper

1/3 cup pickling salt

3 cups white vinegar

5 cups sugar

1-1/2 tsp turmeric

1-1/2 tsp celery seed

2 Tbsp mustard seed

Slice the cucumbers thin, (not too thin) add sliced onions, garlic and the peppers cut in narrow strips. Add salt, cover with cracked ice, mix thoroughly.. Let stand overnight or 3 hours (I never tryed leaving overnight, just 3 or 4 hrs). Drain. Combine remaining ingredients, pour over cucumber mix. Heat to boiling, seal in sterilized jars.