Polish Sweet-and-Sour Pickles
Polish sweet-and-sour pickles provide a balanced tart-sweet flavor, a classic of Eastern European cuisine.
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Instructions
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In a large non-reactive saucepan, combine vinegar, sugar, mustard seeds, celery seeds, cloves, and turmeric, then bring to a boil over high heat.
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Mix cucumbers, onions, green peppers, garlic, and salt in a large non-reactive bowl and let stand for 3 hours.
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Drain the cucumber mixture, reserving the accumulated liquid.
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Add the reserved liquid to the boiling vinegar mixture and bring back to a boil.
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Tightly pack the sliced cucumbers and vegetables into up to 8 sterilized quart jars.
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Immediately pour the hot vinegar mixture into the jars, leaving 1/4-inch headspace, then cover with sterilized lids and rings.
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Invert sealed jars on a clean cloth to cool completely, then refrigerate.