Sweet Pickle Brine for those big orange cucumbers 5 quarts peeled and cut-up cucumbers 1 1/2 teaspoon turmeric 4 medium onions, chopped (optional) 6 cups sugar 2 sweet red peppers (optional) 1 1/2 Tablespoons mustard seed 1 quart vinegar (I usually use an even mix of cider and white vinegars) 2 Tablespoons celery seed 3 Tablespoons salt (I use pickling salt)
Directions Peel and cube over-ripe cucumbers and mix in peppers and put into kettle with chopped onions. Add vinegar to only 3/4 depth of vegetable (about 1 quart). Mix sugar, turmeric, mustard seed, celery seed, and salt; add to contents of the kettle.
Mix well and cook slowly at simmering temperature until pieces are just tender and can be pierced with a fork. Ladle into hot sterilized jars and seal. Recipe is great for ripe cucumbers or cauliflower.