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Recipe
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TitleLinda Lee’s Perfect Pickles
Ingredients12 salad cucumbers, sliced thin
3 large onions, sliced thin
3 each red and green bell peppers cut in thin strips
OR 1) 16oz pkg frozen fajita blend vegetables
OR 2) 8oz pkgs frozen red and green bell peppers
¾ cup kosher or coarse salt
2 trays ice cubes
5 cups sugar
2 ½ tsp turmeric
10 whole cloves wrapped in a coffee filter & twisty or cheesecloth
3 tsp celery seed
3 Tblsp mustard seed
5 cups cider vinegar
1 cup vinegar from a jar of pickled jalapenos
OR 1) 4-½ oz can chopped green pickled chiles, undrained
MethodIf using frozen peppers (which I prefer), KEEP them frozen! In a very large, preferably wide bowl, layer your cukes and onions (I do this as I slice them in the food processor – 2 cukes, half an onion…) I prefer them sliced VERY thin – that way you have an excellent salad, as well. For fresh peppers, add them now. Pour salt over all. Top with (frozen peppers and) ice cubes. Place a heavy plate on top and let rest for three hours.

In the meantime, make sure you have sufficient clean, seal able jars – I like to use a single gallon jar and then divide after, as desired. The original jars must be heatproof!

About 2 ½ hours into the salting, in a very large, non-reactive pot measure all remaining ingredients. Stir until sugar is dissolved.

I know, it’s tough to wait! NOW drain the cukes. And rinse. And rinse again. Toss all the veggies together along the way – I do it in batches, and literally squeeze a handful dry and place into my gallon jug. The whole purpose of the salting is to remove the excess moisture, so it can absorb more good stuff – so SQUEEZE! Do NOT pack TIGHTLY in the jar(s), however! You want room for all the great flavorings! Just toss it in, and maybe shake it to distribute…

Turn the heat on to medium/medium hi under your brine. Stir regularly until it comes to a boil. Once it hits a full boil, remove from heat. Remove the cloves.

SLOWLY pour the brine over the cukes, in multiple efforts. Air bubbles will pop up, and you want to use as much brine as possible. Once you’ve filled as far as you can, let rest un-covered until room temperature. Wash the rim with hot water (if you don’t remove any excess sugar, you may never be able to open wink; seal, and refrigerate.
2 Picklejar


Posted byLinda
Posted onFriday 04 July 2008 - 14:30:34
 




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