Instructions

Step one: Prepare your peppers: For less spicy jalapeños, use a paring knife to remove the jalapeño membranes and seeds before slicing. Then, slice the jalapeños thin.

Step two: Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.

Step three: Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil.

Step four: Smash garlic cloves and combine the prepared peppers and garlic into a 28-ounce or larger glass jar.

Step five: In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally.

Step six: Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to poke down the peppers so they all fit and there aren’t any hidden air pockets. Add Hoosier Hill Farm Pickle Fresh Granules into the jar.

Step seven: Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled.