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  Crisp Pickle Slices
  By:    
  Date Posted: May. 4, 2010
  Hits: 22,393
  Rating:  (3.0) votes 1405
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Ingredients
• 4-5 quarts pickling cucumbers, sliced
• 6 cups onion slices
• 2 cups bell pepper slices
• 3 garlic cloves
• 1/3 cup Mrs. Wages® Pickling & Canning Salt
• Cracked ice
• 3 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial
   white vinegar (5% acidity)
• 5 cups granulated sugar
• 2 tablespoons mustard seed
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seed
Instructions
1. Wash jars in hot soapy water, rinse well. Sterilize for 10 minutes in
     boiling water and hold in hot water.

2. Wash and drain sliced cucumbers. In a large bowl, combine cucumber
    slices, onions, peppers, garlic, and salt. Cover mixture with cracked ice
    and let stand for 3 hours at room temperature. Drain well and transfer
    to a large saucepan.

3. In a separate container, combine vinegar, sugar, mustard seeds,
    turmeric, and celery seeds. Mix well to dissolve sugar. Pour vinegar
    mixture over vegetables and bring to boil. Pack into pint jars.
    Remove air bubbles and wipe rims. Adjust lids and process
    immediately for 10 minutes, using boiling water bath method.
    In 24 hours you will have crisp pickle slices.

Yield: 7 to 9 pints
There are (1) comments
Comment on Jul. 8, 2014 by  tschindler2
When do you use ALUM in the pickle recipes?
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