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Appetizer
American
4 (16 ounces) jars
2 hours 20 minutes
30 minutes
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, minced
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, whole
4 pint jars
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.
These pickles taste even better after a week or two. Make sure to refrigerate any un-sealed jars.
