Peppery Hamburger Pickle Slices
- Vegetable recipes
- Low sodium
- Low fat
- Peanut free
Ingredients
- 3 lbs (1.5 kg) small cucumbers
- 1 large sweet onion, quartered and thinly sliced
- 2 hot banana peppers, hot shepherd peppers or other hot peppers, sliced into thin rings
- Half green bell pepper, diced
- 1/3 cup (75 mL) pickling salt
- 24 ice cubes
- 2 tbsp (30 mL) black peppercorns
- 2 tbsp (30 mL) mustard seeds
- 2 tsp (10 mL) celery seeds
- 1/2 tsp (2 mL) turmeric
- Generous pinch ground cloves
- 1-1/2 cups (375 mL) (approx) cider vinegar
- 1-1/4 cups (300 mL) granulated sugar
Preparation
Brush cucumbers under cold running water; wipe dry. Trim off ends and discard; slice cucumbers lengthwise into 1/4-inch/5 mm slices.
In large stainless-steel or glass bowl, toss together cucumber slices, onion, hot peppers, green pepper, salt and half of the ice cubes. Sprinkle remaining ice cubes over top; let stand for 3 hours.
Drain well; rinse and drain well again, pressing lightly to get rid of excess liquid. Return to bowl. Add peppercorns, mustard and celery seeds, turmeric and cloves; mix well. Pack into 4 hot sterilized 500 mL canning jars.
In saucepan, bring vinegar and sugar to boil, stirring to dissolve sugar. Pour into jars, leaving 1/2-inch/1 cm headspace. With chopstick or knife, wiggle contents to eliminate air pockets; top up with vinegar, if necessary. Seal with prepared discs and bands. Process jars, immersed in boiling water, for 10 minutes. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
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