Sliced Cucumber Pickles

Sliced Cucumber Pickles

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  • 6 lbs. cucumbers (about 4-inches long), thinly sliced (do not pare)
  • 4 LG onions, shredded (about 1 quart)
  • 2 green peppers, shredded (about 2 cups)
  • ½ C salt
  • Small ice cubes
  • 5 C cider vinegar
  • 5 C Pioneer® Sugar
  • 1 ½ tsp. ground turmeric
  • 2 T mustard seed
  • 2 T plus 2 teaspoons celery seed
  • 16 whole cloves


  1. Mix cucumbers, onions, peppers and salt in a large bowl or earthenware crock. Cover with ice cubes and top with a weighted plate; set aside for about 3 hours. Drain.
  2. Meanwhile, blend vinegar Pioneer® Sugar, turmeric, mustard seed, celery seed and cloves together in a large kettle. Add drained vegetables. Heat thoroughly over medium heat (do not boil), stirring occasionally with a wooden spoon.
  3. Pack in clean, hot jars to within ½-inch of top. Remove air bubbles by placing a wooden handle into the jar and gentle stir 2 or 3 times, pull handle out slowly. Seal, following manufacturer’s directions (Ball or Kerr). Process in boiling water bath 10 minutes.
Sliced Cucumber Pickles
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