Grandma Arndt's Pickles Recipe

Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container place the cucumber spears into the brine and let stand overnight.

The next day drain the cucumbers rinse well with water and set aside.

Combine the sugar vinegar 1 cup of water mustard seeds celery seed turmeric and pickling salt in a large nonreactive pot and bring to a boil. Add the carrot sticks and boil for 2 minutes until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers and bring back to a boil.

Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot sterilized jars filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Process in a boiling water bath canner for 15 minutes remove the jars and let cool to room temperature.

Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.