Canned Thousand Island Pickles

| 8/19/2015 10:21:00 AM

Erin SheehanGrowing cucumbers seems to be feast or famine for us. We had complete crop failure three years in a row, then a bumper crop. This year is just so-so. The plants are getting killed by cucumber beetles and just aren’t thriving. We used seeds we got for free, which could be part of the problem, I don’t really know.

Luckily it doesn’t take a whole lot of cucumbers to make pickles. My last jar of 1,000 Island pickles ran out a few weeks ago, just in time to harvest enough to make a new batch.

Making pickles is a good introduction to canning and you can use fresh produce from the garden or farmer’s market. If you have even a couple extra cucumbers and are anxious to have a new canning adventure, this recipe is for you. I got it from my mom who has been making it for years.

1,000 Island Pickles

2 quarts sliced cucumbers
1 1/2 green peppers, sliced
1 heaping cup sliced onion
3 tablespoons pickling salt
2 1/2 cups vinegar
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1 1/4 cups sugar
1/4 teaspoon turmeric

Place cucumbers, peppers and onion in large bowl and sprinkle with salt. Add enough cold water to cover. Let sit for 3 hours. Rinse well.