crispy pickles

How To Make crispy pickles

• 1

  Wash cucumbers well. Do NOT peel. Slice thinly to make rounds, about 1/16 inch thick. A mandolin or box slicer is an easy way to do this. Also for the onions. Most food processors slice too thin, so unless you have different blades avoid.
• 2

  In a large pot, combine cucumbers, peppers, garlic and onions. Use your hands to mix in salt and ice cubes. Pour into a large colander (strainer) if you have one and place in sink. (If not, leave in the pot.) let stand for 4 hours.
• 3

  Drain well and discard any remaining ice. There is no need to rinse the cucumbers.
• 4

  In a large pit or preserving kettle, combine remaining ingredients. Bring to a boil and reduce heat. Simmer 5 minutes until sugar is dissolved. Add drained vegetables and increase heat to medium high. Bring back to a boil and immediately remove from heat.
• 5

  Pack mixture in sterilized jars. Ladle hot syrup into jars and leave 1/8 inch headspace. Seal immediately in water bath for 10 minutes
• 6

  Store in a cool dry place for at least 2 weeks before eating. Refrigerate after opening. Makes 12 cups prepared pickles and can easily be doubled or tripled, which is what I do.
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