Ingredients

Instructions

  1. To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
  2. I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
  3. Put all the vegetables in a large bowl.
  4. Sprinkle the salt over the chopped vegetables.
  5. Cover with cold water and let stand for 2 hours.
  6. Drain vegetables well, then press out as much liquid as possible.
  7. In a large pot, combine sugar, vinegar and seeds.
  8. Bring to a boil.
  9. Add vegetables.
  10. Bring back to a boil and simmer for 10 minutes.
  11. Using a slotted spoon, put into pint jars according to standard canning procedures.
  12. (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
  13. Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).