| Cuisine: American | Type: Other | Serves: Five 1/2-pints? |
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Source:
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Various |
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Attributes:
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Comments:
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The pickles I made in late 2025 are the best yet. Notes below. |
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Serving Suggestions:
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Ingredients:
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1-1/2 lbs. pickling cucumbers 1/2 lbs. white or yellow onion, thinly sliced (I used less in 2025) 1/4 cup pickling salt (or Kosher salt, but not table salt) 1-1/4 cup white vinegar 1 cup apple cider vinegar 1.5 cups sugar (was 2 cups) Pickling spices, store bought or: 1 tbs. mustard seeds 1 tsp. crushed red pepper flakes 3/4 tsp. celery seeds 1-inch cinnamon stick 6 allspice berries, plus a pinch of ground allspice 6 whole cloves, plus a pinch of ground cloves 1/2 tsp. turmeric (Can also add some crushed bay leaves) I used store-bought pickling spices in 2025, but backed off the amount and also added additional mustard seeds. |
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Instructions:
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1. Prep the cucumbers: rinse and scrub, slice off ends, and discard. Slice into 1/4-inch-thick slices and place in a large bowl. (I used a crinkle cut in 2025). 2. Toss cucumbers with sliced onions and the salt. Cover with a tea towel and a couple of inches of ice and chill for 4 hours. Rinse well and drain. Rinse and drain again. 3. Sterilize the canning jars and lids. 4. Boil vinegar, sugar, and pickling spices in a large pot. When boiling and sugar is dissolved, add the cucumbers and onions. Bring to a boil again. Then use a slotted spoon to pack the cucumbers and onions into the sterilized jars. Pour the pickling liquid over them, leaving about a 1/2-inch to the rim. 5. Wipe the rim clean with a paper towel and place the sterilized lids on each jar. Secure the metal screw band. 6. Place in a hot water bath, ideally in a canning pot. Bring to a boil and "cook" for at least 15 minutes, 20 minutes at altitudes up to 6000 feet. Remove jars, carefully. 7. Let cool to room temperature. Jars should pop to indicate a good seal. |
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Related recipes:
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None |
2018-09-30