Pickles are so easy to make and delicious. If you have never canned before this is a great recipe to try. I like to make big batches at once cause they go fast! Oh and they are awesome gifts!
12 cups sliced cucumbers, sliced by hand or with a mandolin
4 onions, sliced
2 sweet red bell peppers, seeds and stem removed, sliced
2 cups vinegar
1 ½ cups sugar
2 teaspoons mustard seed
1. Combine vegetables and salt; let stand 30 minutes then drain.
2. Heat vinegar, sugar and spices. Add vegetables, bring to a boil, and boil for 5-10 minutes or until transparent. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Keep jars and lids hot by keeping them in a hot water bath while you are preparing the ingredients.
3. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean with a clean cloth. Place lid on jar and screw band down evenly and firmly just until the point of resistance is met.
4. Process 10 minutes in a boiling water canner. Let cool overnight. Check lids for tightness. Store for about two weeks before eating. This recipe makes about 4 quarts.