Recipe: Sweet Pickles

Sweet pickles is a wonderful way to preserve those great summertime vegetables. Cucumbers are typically easy to grow in most locations and this recipe doesn't require them to be pretty or large. You can even use those end-of-season cukes. Don't have a garden? No problem! Most of the ingredients for this wonderful mixture can be purchased from your local farmer's market! Enjoy!

4 quarts sliced, un-peeled cucumbers
6 medium sliced and quartered onions
1 green pepper, sliced in strips (optional)
1 sweet red pepper, sliced strips (optional)
1/3 c. sea salt
3 c. white vinegar
5 c. sugar
1 1/2 tsp. celery seed
1 1/2 tsp. turmeric
3 tbsp. mustard seed

Slice all the vegetables into a large mixing bowl. Add salt and cover with ice cubes or cold water. Let stand three or four hours. Drain.

Combine remaining ingredients; bring to a boil. Add pickles and heat until the mixture boils again. Put in sterilized jars to seal hot pickles. Makes 6 to 8 pints.

FarmerKen Notes: This is a great way to preserve those summer cukes. Unfortunately I have had little chance to experiment much with this recipe. The peppers are optional but personally, I prefer them. They add a little 'twang' to the pickles and the added color is wonderful.