Prep 25 mins
Cook 15 mins
I like to make pickles because they are so much fresher tasting than store-bought. However, I do not always like to can them so make just enough for one jar to keep refrigerated. This recipe is modified from "Better Homes and Gardens, Can It!" I've found that it lasts more than 6 months refrigerated. But that is only if you push it to the rear of your refrigerator and forget it is there!
- 2 cups pickling cucumbers, finely chopped (2 medium)
- 1 cup onion, finely chopped (2 medium)
- 1 cup green bell peppers (1 large) or 1 cup red bell pepper, seeded and finely chopped (1 large)
- 1 tablespoon kosher salt
- 1 cup sugar
- 2⁄3 cup cider vinegar
- 1 teaspoon yellow mustard seeds
- 1⁄2 teaspoon celery seed (optional)
- 1⁄4 teaspoon ground turmeric
- In a large non-metal bowl, combine cucumbers, onions, and peppers; toss with salt, then cover with water. Let stand, covered, for two hours.
- Drain vegetables in a colander and rinse with cold water; drain again.
- In a large pot, combine sugar, vinegar, mustard seeds, celery seeds (if using), and turmeric.
- Bring to a boil, stirring until sugar dissolves.
- Add vegetables and return to boiling; reduce heat and simmer, uncovered, until most of the liquid evaporates, about 10 minutes.
- Transfer to a hot sterilized jar and let cool.
- Cover and store in the refrigerator.