Cucumbers are excellent in the summer for canning. This makes a nice cucumber pickle to be eaten anytime.


  • 4 quarts cucumbers, slicked not peeled
  • 6 med. onions, slicked thin
  • 1 clove garlic
  • 1 green pepper
  • 1 red pepper
  • crushed ice
  • 1/2 cup white sugar
  • 3 cups vinegar
  • 1 1/2 tsp celery seed
  • 2 tbsp mustard seed
  • 1 1/2 tsp turmeric


Put cucumbers, onions, garlic, green and red peppers together.  Add crushed ice and 1/2 cup salt, let stand 3 hours, stir up good.  After 3 hours, drain good.  Put sugar, vinegar, mustard seed, turmeric, celery seed on to boil, add top ingredients and boil until cucumber slices are transparent.  Seal up in sterilized jars and lids.

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