6 cups sliced, unpeeled cucumbers
1 cup sliced red onion
1 cup sliced green bell pepper
1 Tablespoon celery seed
1 Tablespoon salt
2 cups white sugar
1 cup white vinegar
Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge

2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6 to 7 squirts Frank's Red Hot Sauce (optional for color or you can use beet juice)
1 tablespoon crushed garlic or powder
1 tablespoon dried onion
Hard boil 18 eggs and boil , then 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. take shells of ,Take care not to split eggs. Combine all other ingedients in a medium sauce pan and simmer for 5 minutes.
While still hot, carefully pour brine until full. Put lid on tight shake to mix for 3 days and enjoy!---Hawk---

Pickling peppers is one of the most popular and traditional methods of preserving your chili pepper harvest. I've pickled so many peppers over the years, I can hardly count, and I'm always happy to have them around. Pickled peppers of any type are welcomed to many a meal. You can chop and stir them into soups or stews, use them as a condiment by topping sandwiches, cook them into pizzas. Go crazy, really. I prefer pickling a variety of chili peppers, though you can keep one type all to itself in its own jar. Pickled jalapenos, anyone? Yeah! Jalapenos are crazy popular any time of year.
This truly is a quick and easy recipe. The basic steps include chopping your peppers, then bringing a seasoned brine solution to a boil. The brine consists of vinegar and salt. From there, you'll add your own preferred pickling spices, which you can use coarsely chopped or whole. Typical pickling spices include All Spice, Bay leaves, Cardamom, Cinnamon, Cloves, Coriander, Garlic, Ginger, Mustard seeds, Peppercorns, and more.
Below is a super easy recipe to get you going. Add in whatever pickling spices you prefer.
Pickled Peppers Recipe
3-4 cups chili peppers - you can use any type of pepper here. The amount will vary, depending on how you chop them.
1-1/2 cups white vinegar
4 garlic cloves, chopped
3 tablespoons black peppercorns
2 tablespoons pickling salt
2 tablespoons sugar
Pickling Directions
Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

Let the peppers sit a few weeks before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!

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