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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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These old-school sandwich pickles strike the perfect sweet-sour balance. Ingredients:
2 1/2 pounds kirby cucumbers, cut crosswise into 1/4 rounds (about 8 cups) |
2 cups thinly sliced red onions |
1/3 cup pickling salt |
2 cups apple cider vinegar |
1 1/4 cups (packed) light brown sugar |
1 tablespoon grated peeled fresh ginger |
1 tablespoon turmeric |
1 tablespoon yellow mustard seeds |
1 1/2 teaspoons coriander seeds |
1 teaspoon celery seeds |
2 fresno chiles or red jalapeños, pricked with a toothpick |
Directions:
1. Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
2. Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
3. Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2 space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
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