Hutterite Pickles

By Jacky H

Ingredients

• Brine:
• 10 lbs small cukes (diced large)
• 1 red pepper (diced)
• 1/2 cup pickling salt
• 6 diced carrots
• chopped garlic and dill
• 4 1/2 cups vinegar
• 4 cups water
• 6 cups sugar
• 1 Tbsp each of turmeric, mustard seed and celery seed

Preparation

Step 1

Sprinkle salt over cucumbers and red pepper. Mix well. Cover and let stand 3 to 4 hours or overnight. Drain and add diced carrots.


For hot pickles add a pinch of pepper flakes before adding the brine.

Add chopped garlic and dill to each jar. Add cucumber mix and top with brine.


Brine:

Boil 5 minutes and pour over cucumbers.


Oven seal. 300 degrees for 1/2 - 3/4 hour until cucumbers change color or they rise from the bottom of the jar.

Makes 14 pints or 7 quarts