Grandma Arndt's Pickles

Name: Grandma Arndt's Pickles
Total time: 650
Yield: 40
Ingredients: 0.5 cup kosher salt; 4 cups water; 10 medium pickling cucumbers, sliced lengthwise into spears; 4 cups white sugar; 3 cups distilled white vinegar; 1 cup water; 2 tablespoons whole mustard seeds; 2 teaspoons celery seed; 1 teaspoon ground dried turmeric; 1 tablespoon pickling salt; 6 large carrots, peeled and sliced lengthwise into sticks; 4 green bell peppers, seeded and cut into strips; 4 red bell peppers, seeded and cut into strips

Recipe by Mandy007 from allrecipes.com

11 Hr. 50 Mins.

Ingredients

40 servings

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0.5 cup kosher salt
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4 cups water
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10 medium pickling cucumbers, sliced lengthwise into spears
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4 cups white sugar
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3 cups distilled white vinegar
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1 cup water
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2 tablespoons whole mustard seeds

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2 teaspoons celery seed
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1 teaspoon ground dried turmeric
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1 tablespoon pickling salt
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6 large carrots, peeled and sliced lengthwise into sticks
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4 green bell peppers, seeded and cut into strips
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4 red bell peppers, seeded and cut into strips

Instructions

Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
The next day, drain the cucumbers, rinse well with water, and set aside.
Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.