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1
Using the slicing apparatus on a KitchenAid mixer (or a similar slicing tool in your kitchen), thinly slice cucumbers, onions, green peppers and garlic. Place them all in a large pot and mix in Kosher salt. Then cover the top of the ingredients with 1-inch thick layer of crushed ice. The purpose of this is to dehydrate the cucumbers as much as possible. The ice and salt draw out an enormous amount of water and the cool ice helps the cucumbers stay crisp. Let the mixture stand for 3 hours (no peaking!). After 3 hours remove remaining ice, and drain the cucumber mixture thoroughly to get rid of excess moisture. I usually squeeze the vegetables in a dishtowel to really get out all excess moisture.
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2
In a large stockpot over medium heat dissolve sugar, vinegar, tumeric, celery seed and mustard seeds. Once it is all dissolved add the cucumber mixture and stir to make sure everything is fully combined.
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3
Heat the cucumber mixture just to a boil and let simmer for one minute. Then, ladle cucumber mixture into sterilized pint jars, filling the jar until there is 3/4 inches remaining at the top. Then, ladle broth over the cucumbers until there is only 1/4 inch of air remaining at the top of the jar. Note: When ladling I find it helpful to place a wide mouth funnel over the top of the jar to catch any drips and cucumbers.
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4
Seal with lids and rims. Once all the jars are filled there will be liquid remaining in the stockpot. You can use this to start the next batch or for another use you can think of in your kitchen.
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5
Seal jars in a hot water bath for 10 minutes. Store pickles in a cool dry place, like a canning cellar, and enjoy as a condiment with all your favorite foods!
