Sweet, thin cucumber slices canned in a classic turmeric yellow, sweet syrup. Who didn't grow up with these pickles served along with your favourite sandwich? In my home, it was usually a grilled cheese.
To make about 4 500ml jars.
2 lbs picking cucumbers, sliced 1/8 inch thick
1 onion, halved and sliced 1/8 inch thick
1 sweet red pepper, seeded and sliced into 1/8 inch strips
1/4 cup pickling salt
5-7 cups ice cubes (as I didn't have any ice, i placed the bowl of vegetables in the coldest part of the refrigerator)
2 cups apple cider vinegar
2 cups sugar
1 1/2 cups spring water
1 tbsp yellow mustard seeds
2/3 tsp turmeric
1/2 tsp celery seeds
1/4 tsp ground cloves
Mix the cucumbers, onions, red peppers and salt together in a large bowl. Cover with a layer of ice cubes and refrigerate for three hours. ** I replaced the ice cubes with a cup of water.** Drain the vegetables, rinse and drain the vegetables well.
Bring the vinegar, sugar, water, mustard seeds, turmeric, celery seeds and cloves to boil in a large pot, over medium-high heat. Add the rinsed vegetables, return to the boil and immediately remove from the heat.
Using a slotted spoon, transfer the pickles to the clean jars. pour the hot brine over the pickles, making sure to evenly distribute the spices. Clean the rims, place the lids over the jars and process in a water bath for 10 minutes.