Directions: |
Directions:1) Prepare two pint jars and a small canning pot. Toss the sliced cucumbers, peppers, onion, with pickling salt and let rest in a salad spinner or a colander set in a large bowl. Refrigerate for one hour to remove excess liquid. Rinse vegetables and discard liquid.
2) Combine the vinegar and sugar in a large pot. Heat over medium heat until the sugar is dissolved. Increase the heat to high and bring the brine to a boil. In the pint jars, divide the mustard seed, celery seed, and cloves evenly.
3) Add the drained vegetables and stir to combine. Cook for 5 minutes, until all the vegetables in the brine are fully heated through. Using tongs, fill the sterilized jars with the vegetables. Slowly pour the hot brine over the vegetables in each jar, leaving 1/2 inch headspace.
4) Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes. Let these pickles cure for at least 48 hours before eating. |
Personal
Notes: |
Personal
Notes: Adjust peppers to your taste. For straight bread & butter pickles, replace the hot peppers with red bell peppers. Red peppers look the prettiest- for mild heat use cherry peppers, for more spice use thai or serrano peppers and reduce or increase the pepper volume as desired***See Dilly Bean recipe for tips on water bath canning and tips on using fresh peppers***
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