(6 cups) 1 1/2 quarts hot banana peppers, finely chopped
(4 cups) 1 quart cucumber, finely chopped
(2 1/2 cups) 2 large onion, finely chopped
1/4 cup canning salt + 2 tablespoons
5 1/4 cups sugar
3 cups apple cider vinegar
4 teaspoons pickling spice
Combine banana peppers, cucumbers, onion, and the salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth (or tea ball this is what I use) and add the liquid. Bring to a boil and simmer for 15 minutes. Add the vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath canner.
*Note: to give it a kick sub in 1/2 to 1 cup of finely chopped jalapenos or any mix of peppers you desire.
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