Aunt Leona's Garlic Pickles

(John & Kathy Thomas’ Aunt Leona’s Recipe)

 

4 medium onions                                         1/3 cup salt

4 quarts cucumbers, peeled & cubed              5 cups sugar

5 cloves garlic, cut up (more if you                1 ½ tsp. turmeric

   Like a lot of garlic)                                    1 ½ tsp. celery seed                 

2 green peppers, diced                                 3 cups apple cider vinegar

 

Put all veggies together in a very large bowl and cover with 1/3 cup of salt.  Cover with ice and let set for 3 hours.  Drain and slightly rinse.  Fill warm sterile pint jars with veggies, making sure some garlic gets into the jar.  Heat 5 cups of sugar, 1 ½ tsp. of turmeric, 1 ½ tsp. of celery seed and 3 cups apple cider vinegar.  Pour over the jars of pickles and clean the tops good to not leave sugar or residue on the jar rims.  Seal.  I always put jars in a water bath and boil for 10-12 minutes, so that they do seal properly when taken out to cool.  These pickles will keep in the refrigerator unsealed if they for some reason do not seal!