2 packages (2 lbs.) Melissa’s Organic Mini Cucumbers
, ends trimmed; cut into 1/8-inch rounds
2 Melissa’s Perfect Sweet Onions
, peeled; sliced thin
2 Red Bell Peppers
, stems and seeds removed; sliced thin
2 cloves Melissa’s Peeled Garlic
3 fresh Serrano Chiles
, stems removed; cut into thin rounds
1/3 cup Kosher Salt
4 cups Apple Cider Vinegar
3 cups Granulated Sugar
1 teaspoon Celery Seed
2 teaspoons Mustard Seeds
1 teaspoon Whole Cloves
1 teaspoon Ground Turmeric
2 teaspoons Black Pepper Corns
4 cloves Melissa’s Peeled Garlic
(4) Pint JarsMethod
In a large bowl, gently mix together the cucumbers and the next 5 ingredients. Place the bowl in the refrigerator and chill for 2 hours. Remove from the refrigerator and bring down to room temperature.
In a large saucepan, combine the vinegar and the next 6 ingredients. Bring to a boil, stirring often. Rinse the cucumber mixture with cold water, strain and add to the saucepan. Bring it just up to a boil and remove from the heat.
Add equal portions of the mixture to sterilized canning jars, add 1 clove of garlic to each jar and process using standard canning procedures. Makes 4 (16 ounce) jars of pickles. Note
These pickles taste even better after a week or two. Make sure to refrigerate any un-sealed jars.