Recipe by Jennifer Crisman, Ravenna, Ohio
First place, Pickles & Relishes (Pickles), 2017

Baking temperature: n/a
Baking time: n/a
Yield: about 7 pint jars

 Ingredients

  • 6 lbs. pickling cucumbers
  • 2 large onions
  • 2 cloves garlic
  • 1 red bell pepper, diced
  • ½ c canning or pickling salt
  • 4 c white vinegar
  • 4 c sugar
  • 2 T mustard seed
  • 1 ½ T celery seed
  • 1 T pickling spice
  • 1 t turmeric
  • 7 pint glass preserving jars with lids and bands

Instructions

  • Prepare/sanitize jars, lids and bands by washing in hot soapy water then rinsing and placing in a pot of barely simmering water until ready to fill
  • Place cucumbers in sink with cold water. Scrub each cucumber by hand.  Rinse all the cucumbers and drain
  • Slice ¼ in off each end of each cucumber and discard. Slice the cucumbers into ¼ in thick slices
  • Thinly slice onions and garlic. Place the cucumbers, onions, garlic and pepper in a large pot and stir gently by hand to mix
  • Sprinkle salt over mixture
  • Cover the mixture with about 2 inches of crushed or cubed ice
  • Refrigerate the mixture for 3-4 hours, or overnight, adding more ice as needed during this time
  • Crain cucumber mixture and rinse well to remove salt. Let drain
  • In a large pot, add vinegar, sugar, mustard seed, celery seed pickling spice and turmeric. Stir well
  • Bring to a boil over medium high heat and boil for 10 minutes
  • Add cucumber and onions to the pot, bring back to low boil and boil for 1 minute
  • Remove from heat and ladle into hot jars, leaving ½ in. head space in each jar
  • Remove any air bubbles by inserting a wooden skewer along inside edge of the jar
  • Ladle hot jam into hot jars leaving ½ in headspace. Wipe rim.  Center lid on jar.  Apply band until fit is fingertip tight
  • Process jars in a boiling water bath canner 10 minutes. Remove jars and cool 12 hours.  Check lids for seal- lids should not flex up and down when center is pressed
  • Label and store jars
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