Ingredients:

  • 3 lbs pickling cucumbers, finely diced
  • 1 lb white onion, finely diced
  • 1 lb red bell pepper, finely diced
  • 1 lb green bell pepper, finely diced
  • 1/2 cup pickling salt
  • 2 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seed
  • 1/2 tsp turmeric powder

Instructions:

  1. Combine the diced cucumbers, onions, and bell peppers in a large bowl.
  2. Sprinkle the pickling salt evenly over the vegetables and toss to coat.
  3. Cover the mixture with cold water and let soak for 2 hours to ensure maximum crunch.
  4. Drain the mixture thoroughly in a colander and rinse with cold water to remove excess salt.
  5. In a large non-reactive pot, combine the apple cider vinegar, sugar, mustard seeds, celery seed, and turmeric.
  6. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar has completely dissolved.
  7. Stir in the drained vegetables.
  8. Reduce heat to a simmer and cook for 10–15 minutes until vegetables are glossy and translucent but still firm.
  9. Remove from heat and transfer to clean jars to cool to room temperature.