Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
3 hrs 30 mins
Total Time:
4 hrs 10 mins
Servings:
24
Yield:
1 gallon pickles
Ingredients
Directions
Combine cucumbers, onions, bell peppers, and salt in a large container; cover with ice cubes. Set aside at room temperature for 3 hours. Drain brine; squeeze out excess moisture.
Combine sugar, vinegar, mustard seeds, and celery seeds in a large saucepan; bring to a boil and cook for 3 minutes. Pour over cucumber mixture. Cool, about 30 minutes.
Divide cucumber mixture among jars, cover with lids, and store in the refrigerator.
Editor’s Note:
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
| 188 | Calories |
| 0g | Fat |
| 47g | Carbs |
| 1g | Protein |
