Bread & Butter Pickles

1. Slice cucumbers, onions and peppers into 1/8" slices.
2. In a large non-reactive metal pan (such as a roasting pan) layer in 3-4 parts, the cucumbers, some onion, some peppers then sprinkle liberally with some pickling salt. Continue layering the cucumbers, onions and peppers and salt until you've made 3-4 layers. Cover and place in fridge overnight for 12 hours.

The next day:

1. In a large stock pot or soup pan, mix the water, viengar, sugar and spices (except pickling salt) and heat and stir until sugar is dissolved.
2. While the brine is heating, set up your canning needs: heat your clean, sterilized jars, lids and rings in the oven at 165°F (or the lowest setting) on a cookie sheet. Set up a towel to protect your counter from spills. Prepare a small bowl with about 1/8 cup vinegar. Get some clean tea towels and dishcloths on hand. Have tongs, canning funnel, butter knife (or bubble breaker), soup ladel, another towel to rest your filled jars on for 24 hours undisturbed and away from drafts.
3. Drain liquid from cucumbers and veggies by keeping lid on container and tilting it over the sink.
4. Once your brine is boiling, add about half of the veggies and cucumbers to the pot and cook a few minutes, returning the pot just barely to a boil. Reduce heat to maintain this barely boil temperature (we don't want to cook the cucumbers, just keep them hot. Not mushy cucumbers please!)
5. Working quickly, use tongs to remove a jar, lid and ring from the oven to your work station. Place funnel in the top of the jar. Use tongs to grab cucumbers and veggies and stuff them into the jar, packing it as full as you can. Use your ladel to scoop some brine from the pot and pour over the veggies in the jar. The veggies must be covered in brine and leave about 1/4" space at the top of the jar. Use a butter knife or bubble breaker and slip it around in the jar to break any bubbles caught between the veggies. Dip the corner of a cloth in the bowl of vinegar and use it to carefully wipe the rim of the jar clean. Place your jar lid on top and ring, twist closed --only to finger tight.
6. Repeat step 5 with all jars until all veggies are packed, jars filled and sealed.
7. Place remaining veggies into brine pot and bring to a (barely) boil again. and repeat step 5 until all veggies are packed and sealed.
8. Leave jars undisturbed for 24 hours then check seals. Over the course of the day, you'll hear the popping of the lids as they cool, creating a suction seal vacuum pop. Inspect each jar carefully after 24 hours. Any jars which have not sealed can be placed in the fidge to keep up to 6 months. All sealed jars can be kept on the cupboard shelf in a cool dark place up to 24 months. Remove the rings*** if desired.
9. Flavour gets better with time, but these can be eaten as soon as 10 days later after pickling.