It’s a great way to use up overripe, oversized slicing cucumbers that got missed while harvesting the garden and are still firm but have taken on a lighter green or golden color.
MAKES: ABOUT 7 PINT JARS
INGREDIENTS:
- 3 quarts peeled and seeded bite-sized chunks very ripe cucumbers
- 6 medium onions, sliced
- 2 red bell peppers, seeded and cut into 1-inch squares
- 1⁄4 cup canning or pickling salt
- 3 cups white vinegar
- 31⁄2 cups granulated sugar
- 15 whole cloves
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
INSTRUCTIONS:
- In a large bowl or container, combine the cucumbers, onions, bell peppers, and salt. Add enough water to cover the vegetables, then cover the container and let soak at room temperature overnight. Drain and rinse the cucumber mixture. Drain well.
- In an 8-quart stainless steel stockpot, combine the vinegar, sugar, cloves, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil over medium-high heat. Add the drained cucumber mixture to the syrup, return to a boil, then reduce the heat and cook, stirring frequently, until the vegetables are tender, 5 to 10 minutes. Remove the pot from the heat.
- Using a slotted spoon, pack the pickles into hot jars, leaving ½-inch headspace. Ladle the hot syrup into the jars, covering the pickles and maintaining the ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
