grandma arndt's pickles

Ingredients

• Servings: 6
• 1/2 cup kosher salt
• 4 cups water
• 10 medium pickling cucumbers, sliced lengthwise into spears
• 4 cups white sugar
• 3 cups distilled white vinegar
• 1 cup water
• 2 tablespoons whole mustard seeds
• 2 teaspoons celery seed
• 1 teaspoon ground dried turmeric
• 1 tablespoon pickling salt
• 6 large carrots, peeled and sliced lengthwise into sticks
• 4 green bell peppers, seeded and cut into strips
• 4 red bell peppers, seeded and cut into strips

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 10 hrs 50 mins


• make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
• the next day, drain the cucumbers, rinse well with water, and set aside.
• combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. stir in the pepper slices and cucumbers, and bring back to a boil.
• sterilize canning jars and lids in boiling water for at least 5 minutes. pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings. process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
• once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.