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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This easy pickle recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try bread-and-butter pickles on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential. Ingredients:
5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds) |
1 1/2 tablespoons kosher salt |
1 cup thinly sliced onion |
1 cup sugar |
1 cup white vinegar |
1/2 cup cider vinegar |
1/4 cup packed brown sugar |
1 1/2 teaspoons mustard seeds |
1/2 teaspoon celery seeds |
1/8 teaspoon turmeric |
Directions:
1. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
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