Ingredients
7 c. cucumbers, sliced thin
1 c. onion, sliced thin
red and green peppers, sliced (optional)
2 c. white sugar
1 c. vinegar
1 Tbsp. salt
1 tsp. celery seed or less
1 tsp. mustard seed or less
Method
Sources
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
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Thoroughly wash and slice unpeeled cucumbers. Place cucumbers, onion and peppers in a gallon container. Mix remaining ingredients in a bowl; stir until sugar is dissolved. This syrup needs no cooking. Pour over the sliced cucumbers. Refrigerate 12 to 24 hours. The pickles are ready to eat. These are not for canning. Chopped dill may be added for a dill flavor, but omit the seed.