In bowl soaking

Now this is worth knowing! Straight from Renston Garden Market came these small perfect pickling size cucumbers. I made this last week but I just betcha they’re still available. If you’re lucky enough to live in ENC call ahead to make certain they haven’t sold out for the day. Andy or Eva (pronounced Ava) will answer the tele at 252.756.3343. I’m picking up their fresh peaches on Saturday. Cheers!

4 3/4 lbs small cucumbers
4 medium sweet onions
1 large green pepper, chopped
1/4 cup pickling salt
2 1/2 cups white vinegar
2 cups sugar
2 Tbs mustard seeds
3/4 t ground turmeric
5 whole cloves

In pot after cooking

Wash cucumbers thoroughly.
Slice crosswise in to 1/4 inch slices, removing ends.
Cut onions in half lengthwise.
Slice crosswise in to 1/8 inch slices.
Put cucumbers, onions, and green peppers in large bowl.
Sprinkle with pickling salt, and stir.
Cover and let stand 3 hours.
Drain mixture.
Bring vinegar, sugar, mustard seeds, turmeric, and cloves to a boil in large stock pot.

The Finished Product, 2 batches!

Stir until sugar dissolves.
Add drained cucumber mixture.
Cook 8 to 10 minutes, stirring often, until cucumbers darken.
Ladle hot mixture in to hot, prepared jars, leaving 1/2 inch head-space.
Seal and process jars 10 minutes.
Remove jars from water and make certain that each one pops.
Leave undisturbed for 24 hours.
Move to dark pantry and allow to rest 3 weeks before enjoying.

Pickles are good for a year.
Refrigerate after opening. Makes 12 half pint jars.
As always, I receive nothing, zippo, nada for the mentions in this blog. I just pass along the sources that make my life extra enjoyable!