How do you make pickle salt?

Answer 1

Ingredients

• 4 cups cucumbers, deseeded and chopped
• 2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1/4 cup kosher salt
• 3 1/2 cups sugar
• 2 cups cider vinegar
• 1 tablespoon celery seed
• 1 tablespoon mustard seeds

Directions

1. 1To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.

2. 2I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.

3. 3Put all the vegetables in a large bowl.

4. 4Sprinkle the salt over the chopped vegetables.

5. 5Cover with cold water and let stand for 2 hours.

6. 6Drain vegetables well, then press out as much liquid as possible.

7. 7In a large pot, combine sugar, vinegar and seeds.

8. 8Bring to a boil.

9. 9Add vegetables.

10. 10Bring back to a boil and simmer for 10 minutes.

11. 11Using a slotted spoon, put into pint jars according to standard canning procedures.

12. 12(Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).

13. 13Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

Answer 2

For detailed instructions on making pickles and recipes refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation.

Answer 3

Easy, a pickle and salt...