Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Crisp Pickle Slices — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Crisp Pickle Slices — Mrs. Wages
Ingredients
- 4-5 quarts cucumber, slices
- 6 cups onion slices
- 2 cups green pepper slices
- 3 garlic cloves
- 1/3 cup Mrs. Wages® Pickling & Canning Salt
- cracked ice
- 3 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
- 5 cups sugar
- 2 Tbsp mustard seed
- 1 1/2 tsp turmeric
- 1 1/2 tsp celery seed
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Wash and drain sliced cucumbers. Peel 6-7 medium-sized onions. Slice 6 cups of onions and 2 cups of green peppers. Add garlic and salt. Cover the mixture with cracked ice. Let stand 3 hours, then drain well. Prepare jars and lids according to manufacturer's instructions for sterilized jars.
- Keep jars hot. Mix vinegar, sugar, mustard seed, turmeric, and celery seed. Stir gently until the sugar is in solution. Pour the vinegar-spice mixture over the vegetable mixture, then bring the batch to a boil. Pack hot pickles into hot jars, leaving 1⁄2-inch headspace.
- Fill jar to within 1⁄2-inch top with boiling syrup. Remove air bubbles and wipe rims. Adjust lids and process 10 minutes, using boiling water bath method. Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool.
- When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
- Processing: As published by Mrs. Wages: "process 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: