Summer Harvest Part III

Sweet Pickles

Sweet Pickles

 

When the garden gives you cucumbers, make pickles!

CRISP PICKLE SLICES

4 quarts sliced unpeeled medium cucumbers
6 medium white onions, sliced [6 cups]
2 green peppers, sliced [1 2/3 cups]
3 cloves garlic
1/3 cup pickling salt
Cracked ice
5 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed

Combine cucumbers, onions, green pepper, garlic, and salt. Cover with cracked ice; mix well. Let mixture stand 3 hours; drain well. Remove garlic. Combine remaining ingredients; pour over cucumber mixture. Bring to boiling. Pack cucumbers and liquid into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath [half-pints or pints] 5 minutes. Makes 8 pints.

[Pickles and Relishes, Better Homes and Gardens HOME CANNING COOK BOOK, 1973 – p. 77]

About Sharon L. Clemens

Sharon and husband Merle and their children owned and operated a specialty shop and restaurant in a restored dairy barn for thirteen years in a village in Illinois. After closing their restaurant, they converted the barn into the family home and moved their shop to the garden level. They operated a collectable shop as a home-based business for another thirteen years before retiring to the country life. Sharon has been a special feature guest on the local NBC telelvision affiliate and has spoken professionally on topics relating to herb gardening and cottage lifestyle. In addition to conducting workshops and programs, Sharon writes a weekly cottage lifestyle e-newsletter called “Cottage Chat” and a Word Press blog: Seasons of Farm Grove. She has written five novels, The Younger Girl, Door County Cottage, Timeless-A Door County Love Story, Door County Cabin and Door County Escape, love stories with traditional values set in Door County, Wisconsin.
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