From the kitchen of Brian Barkwell
In a large bowl, toss together:
2 lbs pickling cucumbers, sliced 1/8″ thick
1 onion, halved & sliced to 1/8″ thick
1 red bell pepper, cut into 1/8″ strips
1/4 tsp salt
Cover with a single layer of ice cubes.
Refrigerate for 3 hours.
Discard ice.
Rinse & drain. Rinse & drain. Rinse & drain.
In a dutch oven, over med-high heat:
2 c cider vinegar
2 c sugar
1 1/2 c water
1 Tbsp yellow mustard seeds
1/2 tsp celery seed
3/4 tsp tumeric
1/4 tsp ground cloves
Bring to a boil.
Add vegetables.
Return to a boil, then immediately remove from heat.
Use a slotted spoon to fill jars with pickles.
Pour hot brine over pickles, making sure to evenly distribute spices.
Let cool completely.
Cover & refrigerate for 2 days before eating.
Pickles can be refrigerated for up to 2 months.
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