Penny Pickles Also Called Copper Pickles |
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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 224 |
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This sweet pickle is an old family recipe from my husband's mom. I have added the garlic and an extra onion. My hubby likes these actually better than before. Ingredients:
6 quarts medium cucumbers (aprox 24 to 26 cups sliced thin like a penny) |
7 large onions (aprox 7cups sliced thin like a penny) |
4 sweet red peppers (aprox 3 1/3 cup sliced thin) |
7 garlic cloves, thinly sliced (optional) |
1/2 teaspoon alum (optional) |
1 -1 1/2 cup pickling salt |
boiling water, to cover |
1 quart white vinegar |
6 cups sugar |
3 teaspoons celery seeds |
2 teaspoons mustard seeds |
Directions:
1. Makes 7 Quarts
2. Wash and cut the blossom end off of the cukes.
3. Slice the Cukes, peppers, onions and garlic if used, thin like a penny. I use my food processor.
4. (old way from mom).
5. Cover the pickles with 1 1/2 cups of pickling salt and alum pour boiling water over the veggies allow to sit for 2 hours.
6. **New way mine** 1 cup of salt sprinkled over the veggies and then covered with ice and cold water, let sit overnight and rinse well before proceeding and that worked very well.
7. Mix the last 4 ingredients and boil add drained veggies and cook for 15 minutes.
8. Place quickly into Pint (500ml) or Quart (1L) jars and seal promptly.
9. process for 10 minutes if you like.
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