The cucumbers are in! Yes, it's that time again; picklin' time. Our cucumber plants are just blowing up. It is getting difficult to keep up with them. So that means, time to warm up the water and get our cannin' on. We have made these sweet hot pickles for the past couple of years, usually getting enough jars for every 'Canes football game. But those were pint jars. This year, after purchasing a nice large pickling pot with the insert so that we can lower and lift the jars in and out of the pot, we upped the ante and leveled up to quart jars.
Directions
Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside. Let me mention here that slicing six pounds of cucumbers and four cups of onions is no picnic, unless, well, unless your wife works at a kitchen store and your kitchen is buffed out with kick ass products like the Oxo Good Grips Chef's Mandoline Slicer. It makes the job a breeze. Not only that, one of the settings is for crinkle cut for that wavy, pro-style pickle.
Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
