Step 1

Preparation:

Step 2

Wash all vegetables well in cold running water and drain.

Step 5

Cucumbers – Remove stems and blossom end, chop, and measure out 4 cups

Step 8

Onions – Peel, chop, and measure out 2 cups

Step 11

Bell Peppers – Remove stems and seeds, chop and measure out 2 cups.

Step 14

Combine in a large bowl all chopped vegetables and mix well.  You can use your hand or a spoon.

Step 17

Sprinkle salt over the top of chopped vegetables. Do not mix- Only sprinkle and let sit for 2 hours.

Step 20

After 2 hours, drain and rinse vegetables with cold water to remove salt

Step 23

Combine in a large sauce pan, spices, sugar, and vinegar.  Bring mixture to a boil until sugar has melted and pour in vegetables, simmer for 15 minutes.

Step 26

Ladle into hot Mason jars, leaving a 1/2 inch head-space.

Step 29

Add 1/4 tsp Pickle Crisp (optional)

Step 32

Wipe jar rim with clean cloth, place lid on hot jar and tighten ring finger tight, place into water bath canner.

Step 35

Cover jars with 1 inch hot water and place lid on boiler.  Once water comes to a boil, reduce heat and process jars for 15 minutes.

Step 37

Gently remove lid or boiler and allow Mason jars to rest for 5 minutes in the water.  Remove and place on a towel on the counter and allow to sit for 24 hours undisturbed. Check your seals to make sure sealed,  label and store.