8 cups thinly sliced fresh cucumbersHubby is the pickle fan in the household so he's the one that can offer an official opinion on how they turned out. Hubby says:
1 medium onion
1 red bell pepper
2 cups sugar
2 cups distilled white vinegar
1 tsp Kosher salt (do NOT use iodized salt)
1 tsp mustard seed
1 tsp celery seed
1 tsp ground turmeric (for color)
1 tsp ground cloves
8-10 whole peppercorns
Slice cucumbers, onion, and bell pepper and set aside in large bowl. Combine remainder of ingredients in a medium saucepan and heat over medium-high heat, stirring occasionally until sugar dissolves and mixture is at a slow boil. Shut off heat immediately. Combine heated mixture with vegetables in the large bowl and let cool to room temperature. When cooled, transfer to an airtight container and store in refrigerator for at least 24 hours before serving. Will keep in refrigerator for up to 3 weeks (but it won't last that long).
"The pickles are sweet--but not too sweet. The peppercorns add a nice little bit of heat along with the slight edge of the red bell pepper. These pickles taste much fresher than the pickles you find at the grocery store. Of course, you can't beat the crunch. They're very crunchy. They would be great on hamburgers although they're tasty right out of the container. It was a grand experiment that actually worked this time. That's all I have to say about that..."Apparently, Hubby is the Forrest Gump of pickle making.