Sweet Pickle Chips

Ingredients

6 pounds small cucumbers
1 large sweet red pepper chopped
1 onion sliced, and
separated into rings
2 garlic cloves
3/4 cup pickling salt
2 quarts crushed ice
4 cups sugar
3 1/2 cups vinegar (5% acidity)
2 tablespoons mustard seeds

Method

Wash cucumbers; trim ends. Cut the cucumbers into 1/4-inch slices. Combine cucumber slices, red pepper, onion and garlic in a large bowl; add salt, and stir well.

Pack crushed ice over cucumbers; cover and let stand 24 hours. Drain well.

Rinse cucumber mixture several times in cold water; drain well. Remove and discard garlic. Pack cucumber mixture into hot sterilized jars, leaving 1/4 inch headspace.

Combine sugar, vinegar, and mustard seeds in a large saucepan; bring to a boil. Pour over cucumber mixture in jars, leaving 1/4 inch headspace. Remove air bubbles with non-metal spatula, sliding it down the side of the jar between the food and the jar, pressing back gently to allow bubbles to escape. Wipe jar rims.

Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes. Let cool completely.

This recipe yields 8 pints.

Yield



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