Makes 4 half pints

4 large cucumbers, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

3 tablespoons pickling salt

1 large red pepper, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

2 large onions, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

3 cups white vinegar

3 ½ cups sugar

1 teaspoon ground celery seed

½ teaspoon allspice powder

1 teaspoon whole coriander

½ teaspoon onion seed


Place the chopped cucumbers in a large bowl or pot. And cover the cucumbers with ice and the pickling salt. Allow set for about 8 hours or overnight.

The next day, drain the cucumbers, and combine chopped peppers and onions, add to a colander and allow to drain.

In a medium pot, combine remaining ingredients.

Bring mixture to a boil, and stir until the sugar has dissolved. Add drained veggies to a large bowl and pour the vinegar mixture over the top of the veggies.

Using a slotted spoon divide mixture between the jars. Fill the jars the rest of the way with liquid to 1/4 inch headspace, wipe rims and assemble lids.

Process in a water bath canner for 10 minutes.