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1
For the pickle mix: Place cucumbers, onions and red bell peppers in a large pot or bucket and cover with cold water and salt and a weighted plate. Refrigerate overnight.
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2
The next morning, drain off the water.
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3
For the brine: In a large pot, bring the sugar, vinegar, water, salt and turmeric to a boil. Once it boils, turn down the heat and simmer for 10 minutes.
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4
Sterilize your canning jars. Place lids (not rings) face down in a small pan and cover them with water, simmer gently while you fill the jars.
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5
For each pint-sized jar: Place spices in each of the jars (the amounts per jar are listed in the assembly section), then somewhat firmly pack in the drained pickle mixture, leaving 1 inch of room at the top of the jar. Ladle the simmering vinegar mixture into the packed jars using a wide mouth funnel. Make sure the jar rim is clean and then immediately place a hot lid on the jar and screw on a ring. It should be snug but not super tight.
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6
Continue with the rest of the jars and when finished, lower them into a simmering (not boiling) water bath canning pot. Make sure there is at least 1 inch of water above the top of the jars. Cover the pot, turn up heat and bring to a boil. Once boiling, process jars for 8 minutes, then remove them from the water and let cool on dish towels or a wire cooling rack.
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7
After about 10 minutes, all of the lids should have popped down. Press on each one to make sure it has no give to it. If a jar isn't sealed after an hour or more, stick it in the fridge. Store the ones that sealed in your pantry.
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8
If you are like me and super unlucky in that all your jars always seal, then when the jars are cooled, gently unseal one and have a taste.
