Grandma Arndt's Pickles
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Water4 cups
White Sugar3 cups
Distilled White Vinegar2 tbsps
Mustard Seed (whole)2 tsps
Celery Seed1 tsp
Turmeric (ground dried)1 tbsp
Salt (pickling)Directions:
1
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
2
The next day, drain the cucumbers, rinse well with water, and set aside
3
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
4
Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy
5
Stir in the pepper slices and cucumbers, and bring back to a boil
6
Sterilize canning jars and lids in boiling water for at least 5 minutes
7
Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
8
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
9
Wipe the rims of the jars with a moist paper towel to remove any food residue
10
Top with lids, and screw on rings
11
Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature
12
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)
13
Store in a cool, dark area