Grandma Arndt's Pickles

Name: Grandma Arndt's Pickles
Prep time: 10 h 50 min
Cook time: 10 h 50 min
Total time: 10 h 50 min
Yield: 60
Cuisine: Global
Ingredients: 6 larges carrots, peeled and sliced lengthwise into sticks; 2 teaspoons celery seed; 4 green bell peppers, seeded and cut into strips; 1 teaspoon ground dried turmeric; 118 milliliters kosher salt; 2 Tbsps whole mustard seeds; 10 mediums pickling cucumbers, sliced lengthwise into spears; 4 red bell peppers, seeded and cut into strips; 1 Tbsp pickling salt; 237 milliliters water; 710 milliliters distilled white vinegar; 946 milliliters white sugar

Grandma Arndt's Pickles

Grandman Arndt's Pickles might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 69 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 60. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes around 10 hours and 50 minutes. If you have carrots, ground turmeric, bell peppers, and a few other ingredients on hand, you can make it.

Instructions

Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.

Ingredients you will need

Cucumber

Brine

Water

Salt

The next day, drain the cucumbers, rinse well with water, and set aside.

Ingredients you will need

Cucumber

Water

Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil.

Ingredients you will need

Mustard Seeds

Celery Seed

Turmeric

Vinegar

Sugar

Water

Salt

Equipment you will use

Pot

Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.

Ingredients you will need

Carrot

Cucumber

Pepper

Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.

Ingredients you will need

Pickles

Water

Equipment you will use

Canning Jar

Paper Towels

Spatula

Knife

Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.