Grandma Arndt's Pickles

Prepare the Brine: In a large container, dissolve the kosher salt in 4 cups of water, creating a brine. Submerge the cucumber spears in the brine and let them stand overnight (approximately 12-14 hours).

Rinse and Drain: The next day, thoroughly drain the cucumbers and rinse them well with fresh water. Set aside.

Create the Pickling Liquid: In a large, nonreactive pot, combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt. Bring the mixture to a boil.

Cook the Carrots: Add the carrot sticks to the boiling pickling liquid and cook for 2 minutes, until they are tender-crisp.

Incorporate Peppers and Cucumbers: Stir in the green and red bell pepper slices along with the cucumbers. Bring the mixture back to a boil.

Sterilize Jars: Sterilize canning jars and lids in boiling water for at least 5 minutes. Keep the jars hot until ready to fill.

Pack the Jars: Pack the hot pickles into the hot, sterilized jars, leaving 1/4 inch of headspace at the top.

Remove Air Bubbles: Run a knife or thin spatula around the inside of the jars to release any trapped air bubbles.

Wipe and Seal: Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Top with lids and screw on the rings until finger-tight.

Process in Water Bath: Process the jars in a boiling water bath canner for 15 minutes.

Cool and Check Seal: Carefully remove the jars from the canner and let them cool completely at room temperature. As they cool, you should hear a popping sound as the lids seal. After cooling, press the center of each lid to ensure it is sealed tightly (it should not flex up or down).

Store: Store the sealed jars in a cool, dark place.