2 pounds cucumbers
12 slices lemon
I cup red bell pepper
12 garlic cloves
3 cups vinegar
3 cups sugar
3 tablespoons pickling spice
1/2 cup water
1/2 cup tarragon vinegar
1 tablespoon mustard seed
1/2 teaspoon red pepper flakes
2 tablespoons lemon juice
Sterilize jars, rings, and lids by placing in a large stock pot of water and bring to a rolling boil for 10 minutes.
Prep the cucumbers by thoroughly washing and wiping clean of any debris. Trim the stems cut to a 1/4 inch thickness. Prepare other vegetables by slicing and quartering.
In a small saucepan, bring vinegar, water, salt, pickling spice, mustard seed, and sugar to a boil. Reduce heat to low and simmer to keep warm.
Using tongs, remove the sterilized jars from the boiling water and place atop a towel placed on the counter.
Begin filling jars by placing lemon slice and garlic clove into the bottom. Add one tablespoon of red bell pepper. Pack cucumbers into the jar.
Transfer vinegar mixture into the jars; filling each 1/4 inch from the rim. Dislodge any air pockets by running a knife between the cucumber slices and the jars.
thoroughly wipe rims with a clean, damp towel and place sterilized lids on the jars. Screw on the jar ring tightly.
Return the jars to the large pot of water used to sterilize, and bring to a rolling boil for 15 minutes. Remove from boiling water and directly place onto a towel positioned on the counter. As jars cool, a popping sound will be heard. Signaling that the jar lid has properly sealed.
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