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Own Sweet-Sour Pickles
Photos and Recipe by Susan Kramer
1. July 19, 2017 - I planted the pickling cucumber vine just 2 months ago in the greenhouse. Here are 8 cucumbers that I made into one pint of sweet-sour pickles: 2 of these half pint jars.
Method to Make Sweet-Sour Pickles:
Wash and sterilize half pint jars and lids.
Wash 8 pickling cucumbers - they are firmer than bigger salad cukes.
Add 2 thinly sliced onions and ¾ of one bell pepper. (I like red.)
Add in 1 clove chopped garlic and
4 tablespoons salt.
Mix all together and let sit about 3 hours. About once an hour I remixed with this spoon. When time is up drain mixture in colander and add to brine.
In large pot add 1 cup cider vinegar,
1.75 cups of granulated sugar
2 teaspoons mustard seed
½ teaspoon celery seed
1/16 teaspoon ground cloves, or 1 whole clove (remove from brine before adding cucumbers),
1 teaspoon turmeric.
Stir vinegar mixture and bring to boil. Add in drained cucumber mixture and bring back to boil. Turn off heat.
Ladle into sterilized jars to ½ inch from top of jar, and seal with lids screwed on tightly. Cool on counter and store in refrigerator till used.
Photo below of cut up cucumbers, onions, red pepper, garlic and salt:
3. July 19, 2017 - The finished pickles.
4. July 20, 2017 - Tasting our new pickles - hubby and I liked them!