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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 pound(s) pickling cucumbers sliced into 1/4 inch rounds |
2 cup(s) red onions thinly sliced |
1/3 cup(s) picklig salt |
2 cup(s) apple cider vinegar |
1 1/4 cup(s) brown sugar |
1 tablespoon(s) ginger peeled and grated |
1 tablespoon(s) turmeric |
1 tablespoon(s) yellow mustard seeds |
1 1/2 teaspoon(s) corriander seeds |
1 teaspoon(s) celery seeds |
2 fresno chilies or red jalape±os |
Directions:
1. Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice ad set aside for 2 hours. Drain, rinse well and drain again.
2. Combine vinegar and the remaining ingredients with 1 cup of 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 inch of head space. Wipe rims and seal. Process in a boiling water bath for 10 minutes.
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